The accompanying sauce can vary from butter
and sage to a very light tomato sauce. Remember: the sauce must
always enhance the taste of the stuffing, not overpower it.
Chicken Liver Stuffing
(Ripieno di Figatini di Pollo)
4 ounces spinach
2 ounces butter
4 ounces chicken livers
1/2 ounce black truffles, chopped
1 scallion, chopped
1 large egg
Nutmeg
Salt
Pepper
- Wash spinach thoroughly, put it in a pot
without water and cook until the liquid has evaporated.
- Cut chicken livers into very small pieces
and sauté in 1 tablespoon of butter with truffles and
scallions for about a minute. After it has cooled, pass through
a food mill with the spinach, and then add the egg, the rest
of the butter, nutmeg, salt and pepper to taste. Mix well.
- The stuffing is now ready, and suitable
for ravioli, tortelli, and tortelloni.
Makes ? servings.
Cooks Note: Spinach may also be cooked
in water, as long as it is well strained. This method allows
greens to maintain their natural bright color. Spinach cooked
without water will color the stuffing grayish-green.
Recipe courtesy of The Italian Trade Commission.
