How to make chicken livers with champignons mushrooms, bathed in a dry red wine with a strong flavor, such as Rosso dell'Oltrepò Pavese, Grignolino del Monteferrato or Chianti delle Colline Pisane.
Ingredients for 4 people
- 400 g of chicken livers
- 1/2 large glass of red wine
- 150 g of champignons mushrooms
- 50 g of butter
- 1/2 lemon
- salt and pepper
How to prepare chicken livers in red wine
Clean the mushrooms carefully, washing them in abundant cold water and leaving them in the bathroom for a while to make them lose the residues of earth.
Put some lemon juice, 10 grams of butter and a little salt on the fire and, when the water boils, dip the mushrooms in them and cook for five minutes.
Clean the chicken livers well, wash them, dry them and cut them into two or three parts.
Sauté them in a pan for a few minutes with the remaining butter over high heat.
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
Add the mushrooms to the livers, mix, salt and pepper, then pour over half a glass of red wine, then let it evaporate.
Place the preparation in a tray and serve immediately on the table.
