03-18-2005, 02:12 PM
Serves 4.
1 bell pepper, cut into 1/2-inch pieces
1 small onion, cut into 1/2-inch pieces
Dash of salad oil
6 to 8 ounces raw chicken livers
1/2 cup cooking sherry, divided
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic
Pinch of pepper
Blanch the bell pepper and onion in oil and water in a cast-iron skillet until softened. Add chicken livers. Cook over medium heat until livers are half-cooked. Add 1/4 cup cooking sherry and other seasonings. Cook until liquid is evaporated, then add an additional 1/4 cup sherry. Continue to cook over low heat until livers are completely done (no pink).
Serve with a side dish of spaghetti.
1 bell pepper, cut into 1/2-inch pieces
1 small onion, cut into 1/2-inch pieces
Dash of salad oil
6 to 8 ounces raw chicken livers
1/2 cup cooking sherry, divided
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic
Pinch of pepper
Blanch the bell pepper and onion in oil and water in a cast-iron skillet until softened. Add chicken livers. Cook over medium heat until livers are half-cooked. Add 1/4 cup cooking sherry and other seasonings. Cook until liquid is evaporated, then add an additional 1/4 cup sherry. Continue to cook over low heat until livers are completely done (no pink).
Serve with a side dish of spaghetti.