Chicken livers Tuscan style

These Tuscan-style chicken livers have a lovely Italian flavour.  They are excellent when accompanied by pasta.  Serve as a main course, as a starter or as a supper dish.

Preparation Time: 15 Mins

Cooking Time: 15 Mins

Total Time: 30 Mins

Ingredients

For 2 servings…

1 tbs               Olive oil    

230 gms          Chicken livers          

1                    Shallot  - chopped finely         

1 cloved           Garlic  - chopped finely          

½                   Pepper  - red, cut into juliennes

½                   Pepper  - green, cut into juliennes         

60 gms            Carrot  - outside flesh - core excluded     

60 ml              Wine  - red 

¼ tsp             Salt          

5 grinds           Pepper  - black        

¼ tsp             Italian herbs           

To serve

½ tbs             Parsley  - chopped    

                      Pasta           

Method

Heat the oil and fry the livers over brisk heat until golden brown, but still pink inside when pierced with a knife.  Remove the livers from the pan.  Add the shallot and the garlic, turn down the heat and cook until softened and golden.  Then add the peppers and carrots and continue to cook until they take on a little colour.  Add the wine and simmer (covered) for five minutes or until the vegetables are ‘al dente’.  Return the livers to the pan.

Sprinkle with the salt and black pepper along with the dried herbs.  Cook briskly until the liquid is syrupy, just bathing the livers rather than swamping them.

Serve at once, sprinkled with chopped parsley and accompanied by pasta.

Wine recommendations

A southern red wine is needed.

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Côtes de Gascogne rouge

     Côtes du Luberon

     Fitou