Roman Chicken Livers Recipe
Ingredients
| 250 g/9 oz chicken livers | ||
| Flaked sea salt and ground black pepper | ||
| Onion | 1/2 Small | |
| 2 small good and hard garlic cloves | ||
| Softened butter | 1 Tablespoon | |
| Extra virgin olive oil | 3 Tablespoon | |
| 3 anchovy fillets | ||
| Pinch of dried thyme | ||
| Balsamic vinegar | 1 Tablespoon | |
| 2 tsp baby capers | ||
| 125 g/4 1/2 oz mascarpone flatbreads | ||
| Cherry tomatoes | 16 (FOR THE TOMATO SALAD) | |
| Basil | 1 Cup (16 tbs) (FOR THE TOMATO SALAD) | |
| Extra virgin olive oil | 1 Tablespoon (FOR THE TOMATO SALAD) | |
| Sea salt | 1 To taste, flaked (FOR THE TOMATO SALAD) | |
Directions
1. Take each chicken liver and, with a small sharp knife, cut out any sinew and unsightly bits from the centre. Pat them dry with paper towel before seasoning them with salt and pepper. Peel the onion and dice very finely. Skin the garlic and chop finely. Heat a frying pan with the butter and one tablespoon of the olive oil to the point that the chicken livers sizzle immediately on impact with the pan. Fry the livers for a minute or so until well browned, before turning them over for another minute or so. Regulate the heat as the oil should not burn.
2. Throw in the onions, garlic, anchovies and thyme, and cook all together until the onion is totally soft and golden. It is important to note here that should the onion be cut too large, by the time it has cooked the livers will be ruined. Splash over the vinegar and stir it around a couple of times, then turn off the heat. Transfer the contents of the pan immediately to a food processor, plus the rest of the olive oil and 1 teaspoon of the baby capers. Whizz until smooth. If using a blender, you will have to remove the lid from time to time and push everything back down towards the blades. Check the seasoning before flopping the mixture into a bowl. Stir in the remaining teaspoon of baby capers.
3. Chop the tomatoes roughly into quarters and tear up the basil. Mix the two together in a bowl with the olive oil and salt, to taste. On a large plate, arrange the tomato salad with a very large dollop of the mascarpone and the small mountain of chicken liver, all in separate piles. Cook the bread (or warm up ready-made) and serve all together with a handful of knives. Attack.
2. Throw in the onions, garlic, anchovies and thyme, and cook all together until the onion is totally soft and golden. It is important to note here that should the onion be cut too large, by the time it has cooked the livers will be ruined. Splash over the vinegar and stir it around a couple of times, then turn off the heat. Transfer the contents of the pan immediately to a food processor, plus the rest of the olive oil and 1 teaspoon of the baby capers. Whizz until smooth. If using a blender, you will have to remove the lid from time to time and push everything back down towards the blades. Check the seasoning before flopping the mixture into a bowl. Stir in the remaining teaspoon of baby capers.
3. Chop the tomatoes roughly into quarters and tear up the basil. Mix the two together in a bowl with the olive oil and salt, to taste. On a large plate, arrange the tomato salad with a very large dollop of the mascarpone and the small mountain of chicken liver, all in separate piles. Cook the bread (or warm up ready-made) and serve all together with a handful of knives. Attack.
Chef
