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cibreo
cockscombs and chicken giblet stew
A dish from Chianti, that you have to go to Tuscany to try, made with livers, combs, testicles, and hearts, slow cooked with tomato paste, garlic, onion, parsley, and anchovy, then thickened with egg yolk and flour. Usually served as an antipasto with toast.
It's also the name of a famous restaurant in Florence.
Text © Dana Facaros & Michael Pauls
Image by cookaround