Cibreo Toscano (Tuscan Chicken Giblets)
A traditional Tuscan dish, Cibreo Toscano features chicken giblets in a flavorful lemon-egg sauce, offering a unique and hearty taste.
Equipment
- Knife
- Skillet
- Large pot
- Whisk
Ingredients
- 1.1 lbs chicken livers and testicles
- 1 onion
- Fresh sage
- 3.5 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 egg yolks
- Juice of half a lemon
- Chicken broth
- Flour
- Salt
- Pepper
Instructions
- Sauté Onion: In a skillet, heat the oil and butter. Add finely chopped onion and cook until golden.3.5 tablespoons butter, 2 tablespoons extra virgin olive oil, 1 onion
- Prepare Giblets: Clean the giblets by removing any bile. Coarsely chop them with the chicken testicles.1.1 lbs chicken livers and testicles
- Cook Giblets: Dust the giblet mixture with flour. Add to the skillet with onion, sage, salt, and pepper. Cook over medium heat for 10 minutes, moistening with chicken broth as needed.Fresh sage, Flour, Salt, Pepper, Chicken broth
- Make Sauce: Whisk together egg yolks and lemon juice. Add to the giblets in the skillet.2 egg yolks, Juice of half a lemon
- Finalize Dish: Turn off the heat, let the dish rest briefly, then serve warm, preferably over toasted Tuscan bread slices, then add some finely chopped parsley or dill.
Notes
- Ingredient Quality: For the best flavor, use fresh, high-quality chicken giblets. The freshness of the giblets significantly impacts the taste of the dish.
- Chopping Giblets: The giblets should be coarsely chopped, not too fine, to maintain texture in the dish.
- Flour Coating: Lightly flour the giblet mixture for a slight thickening of the sauce. Be careful not to use too much flour.
- Sauce Consistency: The lemon-egg sauce should be creamy but not too thick. Adjust the consistency with chicken broth if necessary.
- Wine Pairing: While Champagne is suggested, a light, crisp white wine could also complement the dish well.