Chicken Liver, Pancetta, and Rosemary Rumaki
- 24 chicken livers (about 1 pound)
- 1 cup dry white wine
- 2 tablespoons finely chopped shallots
- 1 tablespoon finely chopped fresh rosemary
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Twelve 1/16-inch-thick slices pancetta
- 24 bamboo skewers or wooden toothpicks, soaked in cold water for 30 minutes and drained
- 1/3 cup balsamic vinegar
Instructions:
Chicken livers are often sold in 20-ounce containers. Buy the entire container to sort through and choose the plumpest livers; save the remaining livers for another use.
- Trim the livers of any connective tissue or green spots, leaving as whole as possible. Mix together the wine, shallots, rosemary, oil, salt, and pepper in a medium bowl. Add the livers and mix gently. Cover and refrigerate for at least 1 and up to 2 hours.
- Drain the livers, leaving any shallots and rosemary clinging to them. Unroll each pancetta slice to make long strips; cut each in half crosswise to make 24 strips total. Wrap each liver with 1 pancetta strip; spear the pancetta through the liver with a soaked skewer to secure. (If preparing the rumaki ahead, cover loosely with plastic wrap and refrigerate.)
- Boil the vinegar in a small nonreactive saucepan over high heat until it is thick and reduced to 2 tablespoons. Set aside. (The vinegar reduction can be prepared and kept at room temperature up to 4 hours ahead. Reheat gently until fluid.)
- Position a broiler rack about 4 inches from the heat source and preheat the broiler. Arrange the rumaki on a lightly oiled broiler rack set over a drip pan. Just before serving, broil in batches until the pancetta is browned and the livers are slightly pink when pierced, about 4 minutes. Arrange on a serving platter and drizzle a few drops of balsamic reduction over each rumaki. Serve immediately.