Chicken Liver Skewers
['3/4 pound chicken livers, separated into lobes, trimmed, and rinsed', '3/4 cup whole milk', '8 (5-inch) sturdy rosemary sprigs', '2 tablespoons unsalted butter, divided', '1 tablespoon olive oil', '4 small radishes, thinly sliced (about 1/2 cup)', '1 tablespoon fresh lemon juice', 'Accompaniment: lemon wedges']
Soak livers in milk, chilled, 1 hour. Drain, then rinse and pat dry. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Remove rosemary leaves from sprigs, leaving a small bunch at top of sprig. Thread livers (1 if large, 2 if smaller) onto rosemary sprigs.
Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook livers on skewers, turning once, until golden and just cooked through, 5 to 6 minutes total. Transfer to a platter. Pour off fat from skillet, then stir remaining tablespoon butter, radishes, and lemon juice into skillet. Spoon over livers.
Fontaleoni Vernaccia di San Gimignano '07
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.