Chicken liver is a delicacy appreciated in many cultures, and this recipe adds extra flavor by pairing it with crispy bacon. We start by preparing the chicken liver, which we will soak in cold water for 30 minutes. This step is essential as it helps remove impurities and blood, giving it a finer texture and a more pleasant taste. After this time has passed, we wash it well under a stream of cold water, then place it in a sieve to drain completely.
In a large pan, we heat a few tablespoons of oil. It is important to use a quality oil that can withstand high temperatures, such as sunflower oil. Once the oil is well heated, we add the chicken livers. We let them brown lightly on one side for about a minute, then carefully turn them to brown evenly on the other side. This process helps create a delicious crust that will keep the liver juicy inside.
After the livers are nicely browned, we pull the pan aside and generously season them with salt, freshly ground pepper, and dried basil. The basil will add a Mediterranean flavor to the dish, enhancing the rich taste of the liver. Now, we prepare the strips of bacon, which will provide a perfect contrast between the soft texture of the liver and the crispiness of the bacon. We take each strip of bacon and place a liver at the end of it, then roll the bacon around the liver, making sure it is well wrapped.
We place the bacon and liver rolls in a tray lined with baking paper, making sure to leave a little space between them. Between the rolls, we put a few pieces of butter, which will melt during baking and add extra flavor. We preheat the oven to a suitable temperature, around 180 degrees Celsius, and place the tray inside. We let the rolls bake for 8-10 minutes, just enough for the bacon to brown slightly and for the liver to finish cooking.
After the time has elapsed, we take the tray out of the oven and place the hot rolls on a platter. We cover them with a lid or aluminum foil to keep them warm. These delicious rolls can be served as an appetizer or as a main course, alongside a side of sautéed vegetables or a fresh salad. Enjoy your meal!
In a large pan, we heat a few tablespoons of oil. It is important to use a quality oil that can withstand high temperatures, such as sunflower oil. Once the oil is well heated, we add the chicken livers. We let them brown lightly on one side for about a minute, then carefully turn them to brown evenly on the other side. This process helps create a delicious crust that will keep the liver juicy inside.
After the livers are nicely browned, we pull the pan aside and generously season them with salt, freshly ground pepper, and dried basil. The basil will add a Mediterranean flavor to the dish, enhancing the rich taste of the liver. Now, we prepare the strips of bacon, which will provide a perfect contrast between the soft texture of the liver and the crispiness of the bacon. We take each strip of bacon and place a liver at the end of it, then roll the bacon around the liver, making sure it is well wrapped.
We place the bacon and liver rolls in a tray lined with baking paper, making sure to leave a little space between them. Between the rolls, we put a few pieces of butter, which will melt during baking and add extra flavor. We preheat the oven to a suitable temperature, around 180 degrees Celsius, and place the tray inside. We let the rolls bake for 8-10 minutes, just enough for the bacon to brown slightly and for the liver to finish cooking.
After the time has elapsed, we take the tray out of the oven and place the hot rolls on a platter. We cover them with a lid or aluminum foil to keep them warm. These delicious rolls can be served as an appetizer or as a main course, alongside a side of sautéed vegetables or a fresh salad. Enjoy your meal!
Ingredients
500 g chicken liver, 250 g long strips of smoked bacon, salt, pepper, 1 teaspoon dried basil, 2 tablespoons oil, 1 tablespoon butter