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Prosciutto-wrapped chicken liver skewers

Time 30 minutes
Yields Serves 4 to 6
Prosciutto-wrapped chicken liver skewers
(Kirk McKoy / Los Angeles Times)
1

Separate the chicken livers into individual lobes, discarding any that fall apart. Cover with milk and set aside for an hour.

2

Strip all of the leaves from the rosemary branches except for an inch at the tip. Mince and reserve one-half teaspoon of the leaves.

3

Rinse the livers and gently pat dry with a paper towel. Season with 1 teaspoon salt, freshly ground pepper and orange zest, and toss gently to mix well.

4

Wrap each liver in a piece of prosciutto and thread it onto the rosemary branches. You should get about 4 livers to a branch

5

Melt the butter in a large skillet over medium-high heat. When the butter is hot, add the chicken liver skewers and cook until the prosciutto crisps, 1½ to 2 minutes per side.

6

Remove the skewers to a warm tray, add the shallots and cook until softened, about 2 minutes. Add the white wine and the reserved minced rosemary, and cook, scraping up any brown bits stuck to the bottom of the pan, until the wine reduces to a syrup, about 3 minutes.

7

Pour the sauce over the skewers and serve hot.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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