Ficatei de pui cu Marsala, struguri si seminte de pin – o explozie de gust care te face sa pui tigaia pe foc chiar acum! Daca n-ai mai visat de mult la un preparat care sa fie cremos, dulceag, usor crocant si plin de savoare, e momentul sa descoperi aceasta reteta decadenta de ficatei de pui sotati cu vin Marsala, struguri zemosi si seminte de pin prajite. Se gateste rapid, are un sos demential care cere paine calda cu usturoi si transforma o simpla cina intr-o experienta gourmet. Fiecare imbucatura e un dans intre finetea vinului si dulceata strugurilor, iar daca iti plac mancarurile care spun o poveste la fiecare lingura, atunci ai gasit reteta perfecta. Hai, ce mai astepti? Aprinde aragazul, ca te asteapta o magie intr-o tigaie!
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INGREDIENTE (pentru 2 portii)
- 300 grame ficatei de pui
- 2 linguri Marsala
- 1 salota
- 1 lingura ulei de masline
- 75 ml smantana dulce
- 30 grame seminte de pin
- 75 grame struguri albi
- 50 grame baby spanac
- Sare
- Piper
Primul pas consta in prajirea semintelor de pin intr-o tigaie antiaderenta, fara a adauga ulei, pana cand devin usor aurii si parfumate. Intre timp, tocam fin salota. In absenta acesteia, se poate utiliza o ceapa rosie mica, fin maruntita.
Intr-o tigaie incapatoare, incalzim ulei de masline si adaugam salota. Turnam doua linguri de apa si sotam la foc mediu, timp de aproximativ doua minute, amestecand ocazional. Incorporam apoi ficateii de pui, care au fost spalati si uscati in prealabil cu un servet absorbant. Presaram piper proaspat macinat. Nu adaugam sare in acest moment, intrucat aceasta poate intari textura ficatului in timpul gatirii.
Rumenim ficateii uniform pe toate partile, apoi turnam vinul Marsala si lasam alcoolul sa se evapore. Adaugam smantana lichida, strugurii taiati in jumatati si frunzele fragede de baby spanac. Gatim totul impreuna pentru inca doua minute, dupa care incorporam semintele de pin si asezonam cu sare, dupa gust.
Preparatul se serveste cald, alaturi de felii de bagheta cu usturoi, care completeaza perfect savoarea bogata si aromata a sosului cu Marsala.
Detaliile video ale retetei:
Daca v-a placut reteta de Ficatei de pui cu Marsala, struguri si seminte de pin, va invit sa incercati si:
English version
Chicken Livers with Marsala, Grapes, and Pine Nut
Chicken Livers with Marsala, Grapes and Pine Nuts – a Flavor Explosion That’ll Make You Grab the Pan Right Now! If it’s been a while since you’ve dreamed of a dish that’s creamy, slightly sweet, delicately crisp, and full of flavor, now’s the perfect time to discover this decadent recipe for sautéed chicken livers with Marsala wine, juicy grapes, and toasted pine nuts. It’s quick to cook, comes with a heavenly sauce that begs for warm garlic bread, and turns an ordinary dinner into a gourmet experience. Each bite is a dance between the elegance of the wine and the sweetness of the grapes – and if you love dishes that tell a story with every spoonful, this is the one. So, what are you waiting for? Fire up the stove – magic is about to happen in your pan!
INGREDIENTS (for 2 servings)
- 300 grams chicken livers
- 2 tablespoons Marsala wine
- 1 shallot
- 1 tablespoon olive oil
- 75 ml double cream
- 30 grams pine nuts
- 75 grams white grapes
- 50 grams baby spinach
- Salt
- Pepper
Start by toasting the pine nuts in a non-stick pan without any oil, until lightly golden and fragrant. Meanwhile, finely chop the shallot. If you don’t have a shallot on hand, you can substitute it with a small red onion, finely diced.
In a large skillet, heat the olive oil and add the chopped shallot. Pour in two tablespoons of water and sauté over medium heat for about two minutes, stirring occasionally. Next, add the chicken livers, previously washed and patted dry with a paper towel. Season with freshly ground black pepper. Do not add salt at this stage, as it can toughen the texture of the livers during cooking.
Sear the livers evenly on all sides until browned, then pour in the Marsala wine and let the alcohol evaporate. Add the cream, halved grapes, and tender baby spinach leaves. Cook everything together for another two minutes. Finally, stir in the toasted pine nuts and season with salt to taste.
Serve the dish warm, accompanied by slices of garlic-rubbed baguette – the perfect companion to the rich and aromatic Marsala sauce.
If you enjoyed this Chicken Livers with Marsala, Grapes, and Pine Nuts recipe, you might also like Chicken Livers with Garlic and Polenta, Chicken Livers with Baked Vegetables or a Chicken giblets and liver stew.
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