General Wittering 04 Sep 2011 02:42 am

chicken liver and bacon pasta

1 pack chicken livers, defrosted and each liver cut into 4-5 pieces. Pat dry.
100g of bacon cut inco pieces
1 large onion chopped
1 squirt garlic puree (1 clove)
100ml crème fraiche
1/2 cup cream sherry style fortified wine.
1tbs oil
1/4tsp dried sage
big pinch dried chili
Lemon juice (optional)
black pepper
salt

Pasta for 4 undercooked just slightly.

—-

Nuke the onion for 3-4 minutes until soft.

Fry the bacon until brown, remove and reserve.

Season and fry the chicken livers for 30-40 seconds a side until half cooked. Reserve

Deglaze the pan with the sherry, and add the chilli and sage.

Add the bacon, livers, onion, and garlic abck into the pan with the creme fraiche, and bring to a boil. Check the seasoning and if necessary add a little lemon juice.

Stir through the pasta and serve immediately.

To add spinach or not to add…

Trackback This Post | Subscribe to the comments through RSS Feed

Leave a Reply

You must be logged in to post a comment.