CHICKEN LIVER WRAPPED IN BACON SWIMMING IN TOMATO SAUCE
You can use this as an appetizer or a main course. The preparation is extremely easy and the results are mind blowing. If you’re anemic this dish is especially great for you. The benefits of organ foods are being advertised these days as the forgotten vitamins your body needs to make healthy red blood cells. OK< so the bacon wrapping might not be ideal if you have some high blood pressure issues but once in a blue moon a couple of these cuties will do more good than damage to your system. Unless you have gout attacks, then you must stay away from organ meats.
- 1 Lbs. of chicken liver (Please, check the expiration date on jars from your supermarket!!!!! Liver should ALWAYS be fresh and prepared the same day) – cleaned from the fatty tissues and thoroughly washed then dried on paper towels. Use salt, pepper to spice it up on both sides.
- 1 slice of smoked bacon for each piece of liver. Ask your deli server to slice them really thin.
- Toothpicks to secure bacon around the liver
- 10 Oz. tomato sauce
- 1 large shallot – chopped
Preheat the oven to 375F.
Use 1 slice of smoked bacon for 1 chicken liver. Wrap the already seasoned liver with the slice of smoked bacon and secure it with a toothpick. In an oven proof deep plate or you can use a cooking tray pour the tomato sauce along with the chopped shallots, mix it all so it’s even and place the wrapped livers in the sauce. Cover it with foil and bake it for 45 minutes. Take the foil off and add some water if the sauce is too dry. Continue baking it for another 5 minutes and voila! You’re done!
If you have some left over gipsy cake this dish is perfect to go along with it. As an appetizer just transfer it in a serving dish with a bit of a sauce and let the compliments overwhelm you. J
EGESZSEGEDRE! BON APPETITE!
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