| Cook Time | 15 minutes |
| Servings |
Ingredients
- 300 gram Chicken liver
- 1 glass Cherries (pitted )
- Basil
- olive oil
- Butter
- 1 bunch Lettuce leaves
- Cognac (for liver flambé)
- Salt (sea) (to taste)
- Black pepper (to taste)
- Balsamic vinegar (red vinegar for salad dressing )
- Balsamic (cream)
Ingredients
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Instructions
- Wash and dry the cherries. Cut into two parts, remove the bone. Season with olive oil, red balsamic, cut Basil leaves. Lightly salt and pepper. Leave to marinate.Liver wash, dry. To strip the membranes to remove the spot where the gall bag. In a frying pan heat olive oil with butter (50x50). When the pan is well heated, put the liver and fry it briefly on both sides until Golden brown (about 3 minutes). Inside the liver should remain slightly pink, if overexposed, it will become bitter. Once the liver is browned, pour 2-3 tablespoons of cognac and set it on fire. This will give the liver a taste and softness. Once the alcohol has evaporated, put the liver in a bowl
- Lettuce leaves (I have a frizette) wash, dry, put on a dish. Then put the pickled cherries and liver. Before serving, pour the salad with balsamic cream.
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