Liver and eggs or Griscì with Eggs. An easy recipe from Special Food. Where I come from, in the south of the Marche region, this is a recipe that everyone knows: Griscì con love, which in Italian would be chicken liver and eggs. A Christmas dish (but also typical of other holidays and special occasions) that in my home never fails on the Christmas menu, also because my mom is a specialist in preparing it! It is an easy recipe that takes about an hour to make.
The main ingredients are chicken liver and eggs, which are cooked by flavouring them with vegetable broth and then blended with white wine and cognac. I also add some nutmeg in it because I love its aroma, but to be sure it is always better to ask diners if they like it. The recipe is completed by wrapping everything with a mixture of eggs and grated cheese that blends with the meat and makes the dish creamy and really tasty, I assure you!
Griscì with eggs is a “rustic” and substantial dish that is served as an appetizer, and you can accompany it with bruschetta or serve together with other appetizers in a nice dish or serving tray, as I do. Now let’s see how to do it together!
Preparation time: 10 min
Cooking time: 50 min
Ready in: 1h
500 gr of chicken Durelli
300 gr of chicken livers
50 gr of grated cheese
1 stick of celery
1 small glass of cognac
Half a glass of white wine
the grated rind of a lemon
extra virgin olive oil to taste
Nutmeg to taste
Salt to taste.
Preparation of liver and eggs
Let’s start by preparing a vegetable broth: put the onion, carrot and celery stalk cut into pieces to boil in a pot full of water. In another pot, also full of water, let the Durelli blanch for about 20-30 minutes and do the same thing, in another pot, with the livers. Add a couple of bay leaves to the two pots (to perfume and remove the odour a little while cooking).
Now drain the livers and Durelli in two separate bowls, let them cool slightly and then cut them into small pieces (the Durelli can also be quickly passed to the chopper).
We continue cooking the chopped Durelli and livers in the same pan with olive oil, adding a little vegetable broth to flavour.
Season with salt and then blend with white wine.
Now grate the lemon peel in the pan, a little nutmeg and finally blend with the cognac.
Now break the eggs into a bowl, add the salt and grated cheese and beat with a fork.
Add the egg mixture to the pan with the livers and Durelli and mix well with a spoon.
Let’s cook until we see that the egg begins to thicken, but let’s not make it become an omelette: let’s leave it a soft consistency so that a little liquid remains underneath. Our liver and eggs are ready! A Christmas appetizer for true gourmets!
Note for celiacs or gluten-sensitive
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer’s label.
Note for lactose intolerant
From the ministerial note: The word “delactosate” has been eliminated, as previously associated with the word “dietetic”. The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml
Note for nickel intolerance
Whether you are intolerant to food nickel, allergic to contact nickel or have been diagnosed with you SNAS there is no definitive cure and there is no way to eliminate this metal from a person’s life. To alleviate the symptoms it is necessary to follow a low nickel rotating diet and observe all the rules relating to cosmetics, detergents, pots and pans, suitable clothing etc.