Cibrèo
Cibrèo is a historic Florentine stew of chicken offal, such as cockscombs and livers, bound in a velvety egg yolk and lemon sauce.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Medium saucepan
- •Chef's knife
- •Whisk
- •Small bowl
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 27 g
- carbs
- 4 g
- fibre
- 0.5 g
- protein
- 32 g
- calories
- 390 kcal
Instructions
- 1
Blanch the cockscombs in boiling water for three minutes, then rub away the outer skin.
- 2
Slice the cleaned cockscombs, hearts, and trimmed livers into bite-sized morsels.
- 3
Melt the butter with the olive oil in a wide saucepan over medium heat.
- 4
Add the chopped onion and cook gently until soft and sweet without browning.
- 5
Add the cockscombs and chicken hearts, frying for five minutes until lightly coloured.
- 6
Dust the offal with the plain flour and stir thoroughly to coat every piece.
- 7
Pour in the white wine and let it bubble until the liquid evaporates.
- 8
Add the chicken livers and pour in just enough hot broth to cover the meat.
- 9
Simmer gently over low heat for fifteen minutes until the offal is tender.
- 10
Whisk the egg yolks and fresh lemon juice together in a small bowl.
- 11
Remove the pan from the heat and stir in the egg mixture swiftly to create a creamy sauce.
- 12
Season with salt and freshly cracked black pepper, then serve immediately while glossy and warm.
Chef's tips
Never add the egg yolk and lemon mixture over active heat, or it will scramble instead of forming a silky sauce. If cockscombs are unavailable from your butcher, replace them with extra hearts or gizzards. Work gently with the livers so they stay tender and do not break down into a paste.
Ingredient substitutions
- chicken cockscombs → chicken gizzards, simmered until tender beforehand
- chicken hearts → chicken unlaid eggs (uova embrionali), added with the livers
Storage
Best eaten freshly cooked; store leftovers in an airtight container in the fridge for up to 1 day.
Reheating
Warm very gently in a saucepan over low heat without boiling, stirring constantly to prevent the sauce from separating.
Common mistakes to avoid
- •Stirring the egg and lemon mixture into boiling liquid, which curdles the sauce.
- •Overcooking the chicken livers until they become chalky and dry.
- •Failing to thoroughly peel the tough outer membrane from the cockscombs.
Serving suggestions
Cooked Cibrèo?
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