murphyscreek
Veteran
Recipe
Ingredients
500gms chicken livers trimmed
2 shallots chopped
2 cloves garlic chopped
1 and 1/2 cups Madeira
100gms Swiss brown mushrooms sliced
1/3 cup cooking cream
4 sprigs thyme
4 thin slices prosciutto
4 tbsp butter
salt and pepper
flour for coating livers
olive oil
1/2 cup torn parsley leaves
200gms cooked Tagliatelle pasta (bought or home made)
Method
Cook prosciutto in a hot fry pan till crispy. Set aside. Coat liver pieces lightly in flour and brown for just a couple of minutes in a little oil. Remove liver and set aside. Lower heat a little, add a little more oil, butter, and saute onions and garlic. Add mushrooms and thyme and saute a few more minutes. Add Madeira, stir, and simmer for 7-8 minutes. Stir in cream, remove thyme stalks, and taste for seasoning and add as needed. Return liver pieces to pan and warm through, then stir in pasta as well. Turn off heat, and garnish with parsley and crunched up pieces of prosciutto. Serve hot.