Florentines have a very special weakness for offals and, even if you’re not an offal fan, in Florence you can easily go crazy for a lampredotto sandwich or a chicken liver "crostino". There are many ways for cooking giblets and Chiara Brandi, a Florentine food blogger, gives us her family recipe: a very special “frittata” (omelette) with courgettes and chicken livers seasoned with rosemary and sage.Original recipe: Frittata con fegatini e zucchine Serves: 4 Ingredients: - 2 white onions - 4 courgettes - 125 g of canned tomatoes - 200g of chicken livers - 3 fresh eggs - Extra virgin olive oil, salt, pepper - Fresh rosemary and sage - A dash of milk Preparation: - Slice the onion and fry it in a pan with extra virgin olive oil - Clean and slice the zucchini into small cubes. When the onion become transparent, add the zucchini to the pan and sauté them over high heat. - Then, add the tomatoes cut into small pieces - Cook for 15 minutes and add the chicken well cleaned and washed - Add a sprig of rosemary and a few sage leaves, salt and pepper and cover the pan with a lid
- When the livers are cooked, transfer them to a cutting board and chop coarsely with a knife - Place the vegetables in a pan, add the chicken livers and cover everything with the beaten eggs and a dash of milk
- Cook the bottom of your “frittata” and transfer the pan in the oven in grill mode at medium temperature until the surface becomes crispy - Enjoy it!About Chiara Brandi - Forchettinagiramondo Mom, marketing expert and proudly Florentine. She loves to travel, cook and learn all about food.