Ingredients from the Rialto shop
Measure & units
Free range chicken livers
MethodHeat the butter and olive oil in a pan, until they begin to brown.
In the meantime season the chicken livers with the beef stock powder and add them to the pan. Toss the chicken livers to coat them in the butter and oil mixture and then add the chilli, garlic, spring onion and chorizo.
Toss the pan again to allow the livers to cook evenly. Next, add the white wine and allow this to cook off.
Then add the cream and chopped coriander and move the pan around which will coat the chicken livers with the sauce.
Serve on the sliced, toasted Ciabatta.
- 250g free range cleaned chicken livers
- 20g butter
- 20ml olive oil
- 30ml cream
- 60g sliced chorizo
- 60ml white wine
- 50g spring onions
- 10g chopped coriander
- 10ml chilli and garlic mix
- 5ml beef stock powder
- 12 thin slices ciabatta bread toasted
- Salt and pepper to taste