This recipe comes via Executive Chef Michele Baldacci of acclaimed Brooklyn restaurant Locanda Vini e Olii.

At Locanda Vini e Olii, we cannot stress enough the importance of quality ingredients. Tuscan cuisine is so simple, usually only consisting of 4-5 ingredients. It’s about cooking things simply and properly, and letting the ingredients speak for themselves. Use good olive oil, good salt, good produce and good meat. The rest is easy.

A sartù is a traditional Neapolitan dish in which all of the leftover ingredients (livers, heart, etc.) are baked inside of a risotto dish that somewhat resembles a volcano. This dish is a play on that traditional recipe, but separates the livers from the rice, searing them on high heat and then serving them on top of a risotto terrine.