Tuscan Cibreo

This is a typical Tuscan recipe, very similar to the French Finanzière which in turn inspired the Piedmont Finanziera.

  • Time

    35 minutes

  • Difficulty


  • Course


  • Italian Region



Servings 4

  • 1 lb chicken livers, and "beans" (or grains, rooster testicles)
  • 1 onion, chopped
  • 4 leaves of sage
  • 1 ¾ oz butter
  • 1 ½ tablespoons extra virgin olive oil
  • 2 egg yolks
  • ½ lemon
  • ½ cup chicken broth
  • all-purpose flour to taste
  • salt and pepper to taste
  • 8 slices rustic, country-style bread


20 minutes preparation + 15 minutes cooking

Gently fry the onion in the oil and butter without letting it brown. Remove the gall bladder from the livers and chop them roughly together with the beans, add to the onion along with a leaf or two of sage and season with salt and pepper.

Cook on a moderate heat for around 10 minutes, moistening with a few drops of broth. Beat the egg yolks with the lemon juice. Remove the pot from the heat and add the egg yolks and lemon juice mixture. Allow to rest for a few minutes then serve the stew on slices of homemade, Tuscan bread, lightly toasted.

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