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.
2 white onions
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
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