We were three hungry boys tonight after a busy day. Consequently we felt like something solid on the table that goes well with a glas of red wine!
Conchiglioni in sage butter with fried, spicy chicken livers topped with fresh basil and chives complement each other very well. We felt like adding some slices of good, freshly baked buttermilk rye bread to the table and enjoyed our rich meal with a decent red wine from Spier! This dish is filling and full of flavour!
I know that chicken livers are not for everyone. But if you havn’t tried them yet – you definitely should. Maybe it is time to try them now! I LOVE CHICKEN LIVERS!!! Crispy fried Chicken livers on top of a salad, chicken livers in a mushroom and cream sauce or fried with lots of onions and fresh herbs. Chicken livers are very versatile and there are loads of ways to prepare them.
Chili Chicken Livers topped with fresh basil and chives Fry the chicken livers in very hot oil. Add 4 fresh red chillis and 2 onions cut in rings. Stir the chicken livers and onions constantly under a very high heat. Add some black pepper and sea salt and pour some good red wine to it! Fry the chicken livers for at least 15 minutes until the onions are nice and brown. Done! Serve the Chili Chicken Livers in a bowl and top them with a lot of freshly cut basil and chives.
Conchiglioni In Sage Butter Chop a big bunch of sage and a broccoli. Melt at least 150 grams of unsalted butter in a huge pan and add two finely cut garlic cloves to it. Just when the garlic starts to fry add the sage and the broccoli. Fry the everything for about 2 minutes and add the cooked Conchiglioni to it. Done. You can top the pasta with whatever hard cheese you like. I used South African Gruyère today.
The Easiest Herb Salad In The World I didn’t want to waste much of my time preparing a complicated salad today. So what I did was, i opened a packed of herb salad from checkers, chopped 2 very ripe avos and mixed both together in a salad bowl. Add some extra rocket, sunflower lf you have to do now is adding some extra virgin olive oil and a bit of salt’n pepper. Done. I actually added a tiny bit of balsamic.
Conchiglion
sage
basil and chives
red chilis
1 broccoli
gruyère
2 avos
2 cloves of garlic
2 limes
a packadge of herb salad
500 grams of chicken livers
sea salt, black pepper
merlot
unsalted butter
2 onions
a few sunflower seeds
buttermilk bread
extra virgin olive oil
