Ingredients
25g butter
125g chicken livers untrimmed
2 tbspn capers rinsed of salt
You'll need to make:
2 tbspn Slow Roasted Onions
2 tbspn flat leaf parsley chopped
You'll need to make:
4 Bruschetta Base
20ml Vino Cotto
25g butter
125g chicken livers untrimmed
2 tbspn capers rinsed of salt
You'll need to make:
2 tbspn Slow Roasted Onions
2 tbspn flat leaf parsley chopped
You'll need to make:
4 Bruschetta Base
20ml Vino Cotto
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Methods
1
In a heavy based frying pan, heat butter to nutbrown then add one tablespoon of Extra Virgin Olive Oil to inhibit burning. Cook chicken livers for one minute on one side, then turn and cook for one minute on the other side. Turn the pan off and leave them in the pan for one minute.
2
Remove chicken livers and quickly trim the connective tissue and cut into two centimetre squares. Place back in pan, add capers, two tablespoons Vino Cotto onions (if using), chopped parsley and toss.
3
Serve on crostini, with a final drizzle of Vino Cotto.
1
In a heavy based frying pan, heat butter to nutbrown then add one tablespoon of Extra Virgin Olive Oil to inhibit burning. Cook chicken livers for one minute on one side, then turn and cook for one minute on the other side. Turn the pan off and leave them in the pan for one minute.
2
Remove chicken livers and quickly trim the connective tissue and cut into two centimetre squares. Place back in pan, add capers, two tablespoons Vino Cotto onions (if using), chopped parsley and toss.
3
Serve on crostini, with a final drizzle of Vino Cotto.
