chicken livers: pate . stew . fried . with pasta
Crispy Chicken Livers
After marinating in a little soy sauce, garlic and thyme, these chicken livers have been twice-fried to ensure ultimate crispiness.
Even closer... and still they don't look that great. But looks are deceiving. The flavour is beautiful!
pasta: bacon, potatoes, Provolone . basil pesto . chicken livers . dried peppers . favourite . mint pesto . preserved lemon . puttanesca . red pepper . sage sweet potato . shrimps in pernod . skyliner . walnut cream sauce
These chicken livers are also fantastic the next day - either as they are or chopped and tossed with broccoli in spaghettini.
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