November 25th, 2011
… and for supper I chopped up a pound of chicken livers and flash fried them in the griddle pan.
flash fried with basil
For good measure I added a little salt, pepper and a few basil leaves (Oli’s suggestion). Once cooked the pan was deglazed with red wine and Balsamic vinegar to make a simple sauce. The livers were served with a mound of raw spinach and a glass of Rosado.
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