- 3/4 pound chicken livers, separated into lobes, trimmed, and rinsed
- 3/4 cup whole milk
- 8 (5-inch) sturdy rosemary sprigs
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4 small radishes, thinly sliced (about 1/2 cup)
- 1 tablespoon fresh lemon juice
- Accompaniment: lemon wedges
- Soak livers in milk, chilled, 1 hour. Drain, then rinse and pat dry. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Remove rosemary leaves from sprigs, leaving a small bunch at top of sprig. Thread livers (1 if large, 2 if smaller) onto rosemary sprigs.
- Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook livers on skewers, turning once, until golden and just cooked through, 5 to 6 minutes total. Transfer to a platter. Pour off fat from skillet, then stir remaining tablespoon butter, radishes, and lemon juice into skillet. Spoon over livers.
- Fontaleoni Vernaccia di San Gimignano '07