Bruschetta of Fegato & Watermelon Radish
I absolutely love snacking on fegato or liver while my chicken is roasting in the oven. Here is a great way to serve it as an appetizer over bread. The addition of the shaved watermelon radish adds tartness and spice and helps balance the richness of the livers.
Ingredients
- ½ pound very fresh chicken livers
- 2 tablespoons unsalted butter
- ⅓ cup balsamic vinegar
- Salt and pepper, to taste
- Extra virgin olive oil
- Parsley for garnish
- Watermelon radishes (optional), shaved on a mandolin into small discs
- Crusty bread, lightly toasted and dressed with olive oil & a pinch of coarse sea salt
Instructions
- Carefully trim and cut away any sinew and connective tissue from the livers. Cut into small pieces, about ¼ to ½ inch thick.
- Heat a sauté pan over medium-high heat with 2 tablespoons of olive oil and the butter.
- When almost smoking, add the livers and cook for about 1 minute, turning often until lightly browned but still pink in the middle. Season with salt and pepper.
- Add the balsamic vinegar and lower the heat to medium. Stir well.
- Cook for 20-30 more seconds or until the livers are soft but medium-rare in the middle.
- Serve over a crusty, lightly toasted piece of bread such as ciabatta. Garnish with shaved watermelon radish and parsley.
💡 James' Tip
The livers should remain pink and medium-rare in the center for the best texture and flavor. Don't overcook them!
Love This Recipe? Book an Experience
Join James in his San Francisco home kitchen for a hands-on Italian cooking experience. Learn techniques, recipes, and the stories behind the dishes.
Book an Experience