Chicken Livers – 1 pound
Prosciutto – ¼ pound – chopped finely
Grappa (or other eau de vie) – ¼ cup
Chicken stock - 2 cups
Wine – Soave or Sauvignon Blanc – 1 cup
Butter – unsalted – 3 Tablespoons
Olive Oil - 2 Tablespoons
Onion – 1 cup – finely chopped
Black Pepper – freshly-ground – very finely – 1 teaspoon
1/4 Teaspoon ground ginger or 1/2 Teaspoon of freshly-grated ginger
2 Tablespoons Mascarpone or Creme Fraiche (optional)
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Rinse the Chicken Livers and pat dry with paper towels. Saute over medium high heat in the butter with black pepper coating the livers. When almost cooked through, set aside on a warmed plate.
Saute the onions (with ginger) in the olive oil. When onions begin to wilt, add chopped Prosciutto and allow onions to brown slightly.
Deglaze pan with Grappa and Wine keeping the onions in the pan. Reduce by 1/3 and add the Chicken stock. Reduce by 1/2 over high heat and add the chicken livers back into the pan to warm through.
Pour a half cup of the liquid into a small metal bowl and whisk in the mascarpone. Then add the contents of the bowl back into the pan - allowing a minute or two to warm through.
Serve over polenta, pasta or rice.