Fegatini Marsala

Fegatini [or Feghatini] Marsala, chicken livers in Marsala, is an Italian classic, here only slightly modified by using plain cream instead of the more traditional sour cream.


300g chicken livers, cleaned and chopped.

¼ cup chopped dried tomatoes.

1 large clove garlic, chopped.

½ cup dry marsala.

¼ cup olive oil.

Salt to taste.

½ cup cream.

1 ½ cups chopped field mushrooms.

1 cup chopped fresh herbs [usually flat-leaf parsley and basil, but also origanum, celery leaves, spring onions, or even green capsicums finely chopped].


Combine the livers, tomatoes, garlic, marsala, olive oil and salt in a bowl, stir, cover and place in a cool place for 2-3 hours. Place a sauté pan on a hot element. Reserve ½ cup of the marinade and place the rest of the liver mixture in the pan. Chow for 6-7 minutes until cooked through and the liquid is reduced to a thick consistency. Do not allow to boil dry.

Meanwhile, mix the cream and the reserved marinade together and beat to an even mixture. Add to the pan, stir through until boiling then add the mushroom. Stir through until fully coated with the sauce mixture, cover, reduce heat, and simmer gently for five minutes.

Stir through the herbs, cook for another minute and serve immediately. Serve with a mixed salad, couscous, and a glass of Merlot.

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