Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 60grams butter
- 400grams chicken livers, trimmed
- 2 shallots, finely chopped
- 1teaspoons tomato purée
- 4tablespoons Marsala
- 30grams dried ceps, soaked in water for 30 minutes and the water reserved
Description
This sauce comes from the Piedmont region of Italy, where wild mushrooms, including truffles grow freely. Mushrooms have good amounts of trace minerals.
Method
Step 1 of 3
Heat the butter in a large saucepan over a medium heat. Add the livers and fry for about 2 minutes. Remove with a slotted spoon, place on a plate lined with kitchen paper, and set aside.
Step 2 of 3
Add the shallots to the pan and cook until soft. Then add the ceps and tomato purée and stir to combine. Stir in the Marsala and shake the pan lightly to mix through.
Step 3 of 3
Return the livers to the pan and mix well to coat with the sauce. Taste and adjust the seasoning, if needed, and add a little of the reserved soaking water if the sauce seems too thick. Serve hot.
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