Chicken Livers Marsala
It comes from italian, explanation is is that you are dead if you take the bait.
Recipe Summary Chicken Livers Marsala
Some people don't like chicken livers because of their taste, but this is awesome! If you don't like it, at least you tried!Ingredients | Fried Liver Attack3 tablespoons softened butter, or as needed8 slices bread¼ cup butter1 pound fresh chicken livers, halved2 slices prosciutto, diced½ teaspoon dried sage½ teaspoon salt¼ teaspoon freshly ground black pepper¼ cup Marsala wine1 tablespoon butterDirectionsHeat a large skillet over medium heat.Spread softened butter evenly over both sides of each bread slice.Cook bread slices in hot skillet until browned, 2 to 3 minutes per side. Cut grilled bread diagonally into 2 triangles.Melt 1/4 cup butter in a skillet over medium heat; cook and stir chicken livers, prosciutto, sage, salt, and pepper in melted butter until the livers begin to firm, about 5 minutes.Remove chicken liver mixture from the skillet.Top each bread triangle with a portion of the chicken liver mixture.Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; simmer 3 minutes.Cook and stir 1 tablespoon butter in the Marsala wine mixture until melted; drizzle over the chicken liver topping.Info | Fried Liver Attackprep: 10 mins cook: 15 mins total: 25 mins Servings: 8 Yield: 16 triangles
TAG : Chicken Livers MarsalaAppetizers and Snacks, Canapes and Crostini Recipes,
