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Whats So Awful About Offal

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July 24, 2016 / International / By
Anna

There is a popular dish in Umbria, maybe other parts of Italy too, called coratella. My grown and food conscious kids call it cat's meat. It would be a lucky cat that got a plate of coratella now and again. The local medieval festival offers it, the local butcher has it in his shop from time to time and always has it on the menu of his restaurant. It does look unappetizing, but try it if you get the chance. It is delicious and good for you.


I must admit I struggle to see the tastiness of tripe. It too is often featured in Umbrian restaurants. We should remember that the peasants of Umbria and all of Italy have at different periods of time been close to starvation. As a result, they learned how to make the most of all parts of a slaughtered animal.
At the recent Mercato delle Gaite in Bevagna it was possible to by a panino (sandwich) stuffed with pigs ear. I did not try it, but the young Australian man who did said it was not tasty. His Italian aunt scoffed - it had not been prepared correctly - but he declined her offer to prepare a tastier version.


Who doesn't love foie gras? It is posh enough for my food snob kids. And recently, having just read Dr Seuss's "Green Eggs and Ham", my two year old grandson was persuaded to try foie gras and loved it. Rather a foolish move on the part of his parents, I thought. Children should be warned against any expensive foods to avoid the danger of having to share. My parents did that to me and I certainly did not encourage my children to try lobster, having learnt my lesson with my husband. The result was that I had to share this delicacy with him from then on.

 
But I am really here to discuss something much more humble: chicken liver pâté. I have made this recipe for years. It is fast, easy, delicious and inexpensive. As with many of my favorite recipes, quantity is not important.

Chicken Liver Pâté

  • 1 packet chicken livers (usually 350-500 grams)
  • 200 grams butter
  • Rape seed or peanut oil
  • One red onion
  • 2 cloves garlic
  • Thyme - a sprig or two. Not too much, as it is possible to overdo thyme
  • A slosh of brandy
  • Chop the onion and garlic and sweat in the oil until tender.
  • Add the chicken livers, butter and thyme. Cook slowly until the the livers are still just pink in the middle but hot all the way through. They should not still be red and bloody. Don't be nervous about this. It is reasonably easy to judge.
  • Tip into a food processor and give a quick blitz adding the brandy. The most recent batch I made had to be blitzed with white wine as I did not have brandy and the flavor was little different. 
    Turn out into a suitable container and chill.
  • Serve with crisp toasted bread or crackers. With bread it can make a meal if you add a salad. The pate will be pink inside and delicious.

n/a

Country: Italy

Province/State: Umbria

City: N/A

Address: N/A

Zip/Post Code: N/A

Location Tips: N/A

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Website:...

Price Guide:N/A (What's this?) N/A = home cooked meal,etc
$ = street food, fast food,etc
$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc

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