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Chicken liver and courgettes "frittata"


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
  • 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



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

Making zucchini and chicken liver frittata
Making zucchini and chicken liver frittata - Credit: Chiara Brandi

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

Chicken liver
Chicken liver - Credit: Chiara Brandi

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 

Chicken liver and zucchini frittata
Chicken liver and zucchini frittata - Credit: Chiara Brandi

Cook the bottom of your “frittata” and transfer the pan in the oven in grill mode at medium temperature until the surface becomes crispy