Chicken livers with prosciutto and garlic

Name: Chicken livers with prosciutto and garlic
Ingredients: 1 kg chicken livers; 250 ml milk; 1/4 teaspoon ground nutmeg; 1 teaspoon dried oregano; 1/2 teaspoon ground pepper; 150 g sliced prosciutto crudo; 45 ml olive oil; 5 garlic cloves; 50 ml cognac; 1 teaspoon salt; 15 g fresh parsley; 1 medium red bell pepper (150 g)

Meat - Chicken livers with prosciutto and garlic by Sorana H. - Recipia

Chicken livers with prosciutto and garlic sit in milk for at least an hour before they’re browned. In the pan, the prosciutto takes on color, while the garlic and cognac leave a little juice to serve with them; alongside mashed potatoes, plain boiled potatoes or couscous, they can be a main course. I’m more likely to put them on the table as a snack, in small portions. Prep: 20 minutes. Cook: 12 minutes. Rest: 60 minutes. Total time: 92 minutes. Serves: 4. About 550 kcal and 53 g of protein per serving.

Ingredients

1 kg chicken livers
250 ml milk
1/4 teaspoon ground nutmeg
1 teaspoon dried oregano
1/2 teaspoon ground pepper
150 g sliced prosciutto crudo
45 ml olive oil
5 garlic cloves
50 ml cognac
1 teaspoon salt
15 g fresh parsley
1 medium red bell pepper (150 g)

Preparation

1. Trim away the white membranes from the chicken livers and put them in a dish with 250 ml milk. Cover the dish and refrigerate for at least 60 minutes. 2. Drain the livers and season them with 1/4 teaspoon nutmeg, 1 teaspoon oregano and 1/2 teaspoon pepper. Wrap them in prosciutto slices, using each slice to cover as much as it will, then secure the ends with toothpicks. 3. Heat 45 ml olive oil in a large frying pan. Chop the garlic and cook it for 30 seconds, then add the livers and brown them for 3 minutes. Pour in 50 ml cognac, cover the pan and cook for 5 minutes, until the liquid has reduced. 4. Turn the livers and cook for 3 more minutes, until the prosciutto is browned and the livers are cooked through. Season them with 1 teaspoon salt. 5. Remove the toothpicks and scatter the chopped parsley and finely chopped red pepper over the top.

Notes

Keep in the fridge for up to 3 days in a sealed container; when reheating, a pan over low heat is gentler than the microwave. For a dairy-free version, soak the livers in 250 ml cold water instead of milk; milk is the allergen in this dish. Choose whole, shiny livers with no greenish spots. If they’re large, cut them in half, since thicker pieces need a little longer in the pan. For an alcohol-free flavor, replace the cognac with 50 ml water. As with a liver stew, mashed potatoes go well alongside.