When I asked Frank DeCarlo — the chef at Peasant, on Elizabeth Street, and a friend — to show me a big-flavored, funky, simple dish that he loved, he suggested a chicken liver frittata.
My mouth watered. Liver and eggs isn’t a common combination, but it’s one I’ve known and have been fond of; I especially remember a breakfast in Turkey of nothing but those two ingredients a few years ago.
Frank’s version is more complicated than that — though it takes only 10 or so minutes — and even contains what he calls a “secret ingredient.”
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