Elevation

Dear Friends,

Dear Readers,

Isn't it fun 

when you can take a simple ingredient

and turn it into something special?

I sure think so!

 Last night when I got home from work

I prepared a delicious meal 

from the possibly 

misunderstood

chicken liver.

Could 

it be the 

viola 

of the culinary world?

I started off by sweating half of 

an onion & a generous handful

of golden raisins in butter and olive oil

over a low heat. 

I seasoned this with salt, pepper, thyme

and a little hot paprika.

This cooked for around 20 minutes, 

until the onions were translucent.

I reserved this 

and then folded  

the tub of rinsed chicken livers

into a medium hot pan. 

I cooked the livers 

medium,

until there was no evidence of blood. 

Next I deglazed with balsamic

and then folded 

the onions and raisins back into the pan 

with a generous 

chiffonade of 

raddichio. 

After correcting for seasoning,

I folded in 

al dente 

cooked 

papparadelle. 

This beautiful dish 

was then plated,

drizzled with olive oil,

and 

a handful 

of  

 Parmigiano Reggiano.

Easy and delicious.

Did we elevate the use of a simple ingredient?

I say yeah!

You will too!