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Poultry and Game Recipes -
Chicken Livers with Marsala and Oregano Recipe
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Poultry and Game
Recipes
-
Chicken Livers
with Marsala and Oregano Recipe
Ingredients
Serve
4
-
75 g/3 oz butter
-
50 g/2 oz pancetta or bacon, diced
-
1
shallot, diced
-
1 garlic clove, chopped
-
500 g/1
lb chicken livers, trimmed
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175 ml/6 fl oz Marsala
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1 tablespoon chopped oregano
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salt and pepper
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buttered tagliatelle, to serve
Method:
-
Melt half of the butter in a large frying pan. Add the
pancetta, shallot and garlic and fry over a low heat
for 5 minutes without allowing to color, then
remove from the pan and reserve.
-
Melt
the remaining butter in the pan. Add the chicken
livers and cook over a high heat for 3 minutes until
the chicken livers are evenly brown on the outside.
-
Chicken livers are best when browned on the outside
but still pink in the middle.
Return the shallot mixture to the pan and mix well.
-
Add the Marsala and oregano and season to taste with
salt and pepper. Bring to the boil. Serve
immediately with buttered tagliatelle.
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