Ripieno Di Fegatini Di Pollo


4 oz. spinach
2 oz. butter
4 oz. chicken livers
1/2 oz. black truffles, chopped
1 scallion, chopped
1 egg

How to make the   RIPIENO DI FEGATINI DI POLLO – Chicken Liver Stuffing:

Wash spinach thoroughly, put it in a pot without water and cook until the liquid has evaporated.

Cut chicken livers into very small pieces and saute in 1 tbs. of butter with truffles and scallions for about a minute. After it has cooled, pass through a food mill with the spinach, and then add the egg, the rest of the butter, nutmeg, salt and pepper to taste. Mix well.

The stuffing is now ready, and suitable for ravioli, tortelli, and tortelloni.

The accompanying sauce can vary from butter and sage to a very light tomato sauce. Remember: the sauce must always enhance the taste of the stuffing, not overpower it.

Spinach may also be cooked in water, as long as it is well strained. This method allows greens to maintain their natural bright color. Spinach cooked without water will color the stuffing grayish-green.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at