Canapées with Chicken Offal
by Rita Boini
- 600 g of chicken liver and ventricles
- 1 tablespoon of pickled capers
- 1 small onion
- 1 little carrott
- 1 piece of celery
- 4 – 5 juniper berries
- 1 untreated lemon
- 1 tablespoon of vinegar
- some slices of homemade bread
Place water in a medium size pan, together with peeled lemon slices and a spoonful of vinegar. Add salt, bring to the boiling point, then immerse offal for a few minutes. Drain. Chop onion, carrot and celery and fry them in a saucepan together with a few tablespoons of oil. Combine the offal, cook for ten minutes in medium heat and salt. Take offal from the casserole, take them to mince, along with capers and juniper berries, and cook the cream. Add salt, add a few drops of oil, if necessary, and bake for another 8 to 10 minutes. Cover slices of slightly baked bread with this delicious cream.
Canapées with chicken offal or chicken rigaglie are spread throughout Umbria and are typical dish of central Italy. They could be made in several ways, depending on the areas and families. In some modern versions, you can also cut some pickled gherkins together with the other ingredients. At least until 1940, for example during wedding or during threshing period, canapées were made with goose giblets. They put in a saucepan a chopped onion, carrot, celery, sage, lemon peel, and a few spoonfuls of oil. They made them fry lightly, then they added chopped goose giblets, let them season, and in the end they put salt, pepper and a spoonful of vinegar. When the vinegar was evaporated, a drop of dry white wine was poured and they cooked it for about 40 minutes, pouring occasionally a drop of white wine. Giblets where then minced with their cooking bottom, mixing for a while, and finally they obtained a cream that was to be spread on a slice of bread.
Courtesy of Calzetti-Mariucci Editori