You are here

Roman Chicken Livers

foodlover's picture
  Chicken livers 9 Ounce (250 Gram)
  Ground black pepper To Taste
  Onion 1⁄2 Small
  Garlic 2 Clove (10 gm) (2 Small Good And Hard)
  Softened butter 1 Tablespoon
  Extra virgin olive oil 3 Tablespoon
  Anchovy fillets 3
  Dried thyme 1 Pinch
  Balsamic vinegar 1 Tablespoon
  Capers 2 Teaspoon (Baby)
  Mascarpone cheese 4 1⁄2 Ounce
  Cherry tomatoes 16
  Basil 1 Cup (16 tbs) (Handful Basil)
  Extra virgin olive oil 1 Tablespoon
  Sea salt To Taste (Flaked)

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 416 Calories from Fat 327

% Daily Value*

Total Fat 36 g55.4%

Saturated Fat 11.9 g59.4%

Trans Fat 0 g

Cholesterol 271 mg90.3%

Sodium 369.7 mg15.4%

Total Carbohydrates 7 g2.2%

Dietary Fiber 1.1 g4.3%

Sugars 3.4 g

Protein 15 g29.7%

Vitamin A 165.5% Vitamin C 43.1%

Calcium 9.1% Iron 35%

*Based on a 2000 Calorie diet

Roman Chicken Livers Recipe