Cibreo by giblet
Instructions
After being cleaned, blanch in boiling water the livers with the ridges and remove them immediately.
Peel the ridges and tagliuzzarle; shred the chicken livers.
Heat the butter, add the ridges and cook for 30 minutes with little broth.
Add livers, hard-boiled and season with salt and pepper.
Beat the egg yolks with 1 tablespoon flour, lemon juice and, slamming continuously, 1/2 tbsp of boiling broth.
Pour on the giblets and mix for 1-2 minutes.
Serve.
Ingredients and dosing for 4 persons
- 400 g of livers, hard-boiled and chicken crests
- 30 g of butter
- Chicken soup
- 3 eggs
- 1/2 lemon
- 1 tablespoon of flour
- Salt
- Pepper