Piccolo Cibreo (Tuscan-Style Chicken Livers)

May 5, 2013Posted in:

Piccolo Cibreo
Tuscan-Style Chicken Livers
Serves 4

Cibreo is what we can un piatto tipico Toscano, a typical Tuscan dish. Out in the country, a farmer’s wife would make it with rooster crest and giblets, but since rooster innards (much less the crests) aren’t readily available in the United States, I invented an American variation, which is why this cibreo is piccolo, or small.

1 pound chicken livers
5 tablespoons flour
3 tablespoons extra-virgin olive oil
½ cup chopped red onion
2 tablespoons chopped fresh sage
¼ teaspoon crushed red pepper flakes
1 tablespoons chopped garlic
Salt and fresh ground black pepper, to taste
2 tablespoons drained capers
6 anchovy fillets, chopped
¾ cup Vin Santo (or dry Marsala)
1 small tomato, chopped
4 slices Tuscan bread, toasted and rubbed with cut garlic
3 tablespoons chopped fresh Italian parsley

1. Wash the chicken livers, dry well and dust them with flour. Pour the olive oil into a large saute pan and add the onion, sage, red pepper flakes, and garlic, and saute over medium heat. When the onion is golden, after 6 to 8 minutes, add the chicken livers. Cook for 7 to 8 minutes, stirring so they brown evenly. Season them with salt and pepper, then add the capers, anchovies, and Vin Santo. Cook for another 6 to 8 minutes. Add the chopped tomato and cook for 8 to 10 minutes more.
2. The dish should be slightly soupy. If it starts to dry out, add a little bit of water. Spoon the livers over the toast, sprinkle with the chopped parsley, and serve.