Ingredients
A rich offal preparation with Marsala depth, savory onion base, and classic Tuscan accompaniments.
Base recipe = 2 servings.
- 454 g chicken livers
- 300 g jumbo yellow onion
- 250 g Yukon Gold potato
- 300 g artichoke (cleaned)
- 300 ml Marsala wine
- 240 ml chicken demi-glace
- 18 g egg yolk
- 60 g Parmigiano Reggiano
- 30 ml olive oil
- Salt
- Pepper
Method
- Clean the chicken livers carefully and sauté the onions until soft and golden.
- Add the livers and cook until their liquid evaporates and the flavor concentrates.
- Deglaze with Marsala and reduce to build sweetness and depth.
- Poach the artichoke gently under olive oil and steam the potatoes, seasoning them well.
- Reduce the demi-glace with Marsala, then gently incorporate the egg yolk and Parmigiano over a double boiler to create a rich finish.
- Plate the fricasse with the rosemary potatoes and olive-poached artichoke.
Chef’s Note: The key to this dish is balance: the livers should stay tender, the Marsala should reduce without becoming too sweet, and the final enrichment with yolk and Parmigiano should stay silky and controlled.
| Calories | ~520 kcal |
| Fat | ~30 g |
| Carbohydrates | ~20 g |
| Protein | ~32 g |
| Sodium | Varies with demi-glace and seasoning |
HACCP – Poultry Offal Control
| Step | Critical Control | Temperature | Action |
|---|---|---|---|
| Receiving | Refrigerated | < 40°F / 4°C | Reject if above |
| Storage | Covered & labeled | 34–38°F / 1–3°C | Discard after 48h |
| Cooking | Internal temp | 165°F / 74°C | Continue cooking |
| Holding | Hot hold | > 140°F / 60°C | Reheat or discard |
Cost per Portion (Chef Tool)
Cost per serving: $9.00