One of the most famous Italian restaurant owners, Fabio Picchi, called his own restaurant in Florence: Cibreo, demonstrating the typical features of this dish, but also of his great fame and distinction. Below you find the Artusi recipe that I usually follow step by step, and I do not think needs to be changed in any way.
Believe me, you’ll lick your mustaches!
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| Cibreo Sauce |
Preparation: “Cibreo” is a simple, gentle and delicate sauce, well suited to ladies with lazy stomachs and to convalescents. Take liver (discarding the gall bladder), combs and chicken gonads; skin the combs with boiling water, chop into two or three pieces and livers in two. Put on the fire, with butter in proportion, first the combs, then the liver and finally the gonads and season with salt and pepper, then broth if necessary to keep everything from drying out. According to the quantity, place in a pot one or two yolks with a half or whole teaspoon of flour, lemon juice and boiling broth whipping vigorously (to avoid the egg going crazy). Pour this sauce over the giblets when they are cooked, boil and add a little more broth, (if it’s necessary to make it more soft) and serve. For three or four combs, the same quantity of livers and six or seven gonads, (that’s a sufficient portion for a single person) it takes an egg yolk, half a teaspoon of flour and half a lemon.
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