1 pound chicken livers Milk 4 to 6 fresh (5- to 6-inch long) woody rosemary branches Salt and pepper 1/4 teaspoon grated orange zest 1/4 pound sliced prosciutto, slices halved crosswise 2 tablespoons butter 1 tablespoon minced shallots 1/3 cup white wine

Step 1 Separate the chicken livers into individual lobes, discarding any that fall apart. Cover with milk and set aside for an hour.

Step 2 Strip all of the leaves from the rosemary branches except for an inch at the tip. Mince and reserve one-half teaspoon of the leaves.

Step 3Rinse the livers and gently pat dry with a paper towel. Season with 1 teaspoon salt, freshly ground pepper and orange zest, and toss gently to mix well.

Step 4Wrap each liver in a piece of prosciutto and thread it onto the rosemary branches. You should get about 4 livers to a branch

Step 5Melt the butter in a large skillet over medium-high heat. When the butter is hot, add the chicken liver skewers and cook until the prosciutto crisps, 1½ to 2 minutes per side.

Step 6Remove the skewers to a warm tray, add the shallots and cook until softened, about 2 minutes. Add the white wine and the reserved minced rosemary, and cook, scraping up any brown bits stuck to the bottom of the pan, until the wine reduces to a syrup, about 3 minutes.

Step 77. Pour the sauce over the skewers and serve hot.

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