If you like livers definitely give this recipe a try. It cooks very fast but the flavor is very deep. I buy two containers of Bell and Evans organic chicken livers wash it thoroughly and pat dry. Cut in small pieces discard any connective tissue.
Preheat large saute pan with olive oil and once it is hot place chicken livers and saute it in batches. Saute for a few minutes til it is not longer pink. Chop one large onion and add to it mix all together add salt and pepper and let cook for 2-3 minutes until onions are soft.
Next take balsamic vinegar and go around the pan a few rounds till all livers are covered half way and let simmer for another 15 minutes. Livers cook very fast and balsamic vinegar will reduce and create the most delicious and shiny sauce.
I serve it with mashed potatoes, polenta is my second choice with that as a main course. Other times I served it as a hot appetizer with toasted rustic break. Enjoy!
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