Bruschetta with chicken livers in red wine sauce
Prep time overnight
Cook time overnight
Serves 2
From Saturday Kitchen
Method
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Soak the chicken livers in the milk overnight. Remove them from the milk, then coat them with flour and fry in some melted butter.
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Add the finely chopped shallots and garlic and some thyme and toss to mix.
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Add a splash of red wine, ½ tsp tomato purée, 2 tbsp stock and the balsamic vinegar.
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Rub two slices of bread with some garlic and grill. Serve with the chicken livers and garnish with some more thyme.
Ingredients
- sourdough bread (couple of slices per person)
- 1 clove garlic
- 8 chicken livers, green bile removed
- milk, for soaking the chicken livers-enough to cover them
- flour- enough to coat the livers
- 1 tsp balsamic vinegar
- ½ tsp tomato purée
- splash of red wine
- 1 garlic clove, chopped
- 2 medium shallots, finely diced
- 30g/1oz butter
- large sprig thyme
- 2 tbsp beef stock
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