Julienne with Chicken Offal and Grapes

Appetizers | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Julienne with Chicken Offal and Grapes

Ingredients

Chicken hearts - 7.1 oz
Chicken gizzards - 7.1 oz
Orange Bell Peppers - 1 piece
Pickled Chanterelles - 10.6 oz
Raisins - 7.1 oz
Sweet Red Onion - 1 head
Parmesan Cheese - 3.5 oz
Butter - to taste
Olive Oil - to taste
Basil - to taste
Bay leaf - 2 pieces
Salt - to taste
Cream - 7 fl oz

Step by Step guide

Step 1

Boil water, add bay leaves and allspice, and salt. Add the hearts, wait for it to boil, then remove the hearts and add the gizzards, cooking until done and skimming off the foam.

Step 2

Trim any unnecessary vessels from the blanched hearts. Cut the hearts in half lengthwise, then again in half lengthwise and crosswise in half. Cut the cooked gizzards into pieces of the same size. Slice the champignon mushrooms into larger pieces. Finely chop the onion. Grate the Parmesan cheese on a fine grater. Sort the raisins (the smaller, the better), rinse them in cold water, and dry them in a colander or on a paper towel.

Step 3

In one skillet, add a tablespoon of olive oil and the mushrooms, season with salt, and sauté over medium heat until the water evaporates. In another skillet, add a tablespoon of butter, melt it, and sauté the chopped offal over medium heat until browned, then add the onion and sauté until translucent. Add the sautéed mushrooms, mix, then reduce the heat to low and pour in the cream. Reduce the cream by half, then add 3/4 of the grated Parmesan. Stir constantly until the cheese dissolves in the sauce. Mix the remaining cheese with a finely chopped small bunch of basil. Remove the resulting mixture from heat and transfer it to a deep bowl, allowing it to cool, then add the raisins and mix.

Step 4

Divide the mixture into ramekins, top with white ground pepper and the cheese with basil, then place the julienne in an oven preheated to 284°F for 5–10 minutes.