Fried Morsels on Skewers
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- large chicken livers
- g salted tongue
- g Gruyere cheese
- balsamella (bechamel)
- egg and breadcrumbs
- salt and pepper
Instructions
- Cook the chicken livers in butter, season with salt and pepper, then cut into 12 pieces; cut the Gruyere and tongue into 12 pieces each.
- Thread tongue, Gruyere, then liver onto each of 12 toothpicks, spaced apart.
- Coat the pieces with balsamella (bechamel, No. 220), dip in beaten egg, bread, and fry.