I was fortunate enough to be treated to a full on Spaghetti Bolognese experience this weekend. Wife went all out and even included chicken livers which really brought a great depth to the sauce. This was doubly brilliant as Wife isn’t usually an offal fan so there’s rarely any in the house.
The result was that we had about 250g of chicken livers left over – a rare treat indeed! Instantly I remembered the chicken livers I had at a meal a few years ago, time to try and recreate. The really handy thing about this is that most of ingredients had already gone in the Bolognese the day before and I just used up what was left with a couple of pantry ingredients.
- 250g of chicken livers
- Handful of Italian parsley, chopped
- 2 or 3 shallots, finely chopped
- 3 tbsp rice vinegar
- 2 tbsp oil
- 2 tbsp plain flour
- 2 tsp hot paprika
- Bread to toast
Method of Preparation:
- Put your parsley, shallots, one tbsp of oil and 2 tbsp of vinegar in a bowl, mix them together and set aside
- Prepare the livers by removing any ‘extras’. Basically, if it’s hard or white, remove it. Try and get them all of a similar size if you can too.
- In another bowl combine the flour and paprika and mix it up evenly. Then add the livers and give them a good toss / stir to cover them all.
- Toast your bread
- Add the remaining oil to a frying pan and really get the heat going. When it’s nice and hot add the livers and keep them moving around the pan.
- After 4 or 5 minutes cut through one of the livers to make sure it’s not bloody, if it is keep cooking them, and then add the remaining 2 tbsp of vinegar to deglaze the pan very quickly.
- Tip the contents of the pan into the bowl from step 1 and give them a really good mix. Then just spoon the mixture over the toast and tuck in.
Delicious, Wife had a go and even she thought they were nice – proper result! The livers melt in the mouth, there’s a lovely kick from the paprika and the parley just freshens everything up against the zing of the shallots.
There is something I’d like to add here which I think improves the experience – be good to good bread. We only found this brand recently and it’s now the only bread we buy – the Jackson’s Brown Bloomer, produced by the owner of Aunt Bessie’s. Each slice is too big for our toaster so I started grilling it on my griddle pan which I have now discovered to be the best way to toast bread. I know it sounds simple but try it, first you have to try the bread and then get it on the griddle, not only does it toast really evenly but you get the bar marks and who doesn’t love them?
Could this recipe be improved, of course it can but try and do a light dish like this for under £1.00 in actual spend that’s any better? If you can please let me know!