Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.
Sep 20, 2011 by Michael Schwartz
Moody and a little brooding, this autumnal-ish dish melds earthy spices, sweet apricots, fresh herbs, and lamb to simply elegant effect.
- Quick Glance
- 45 M
- 1 H, 35 M