Ingredients (for 4 people):
- 500 g of chicken liver
- 200–250 g thinly sliced bacon
- 2–3 cloves of garlic (finely chopped or pressed)
- a little olive oil
- salt and pepper to taste
- 1 teaspoon dried oregano or thyme
- 1 teaspoon sweet paprika
- Optional: a little hot pepper, rosemary or a few drops of soy sauce
<strong>Preparation: </strong>
Clean the liver. Remove the veins and any bits of bile (if any). Rinse briefly under lukewarm water and dry on a towel.
Viaducts
In a bowl, mix:
- a tablespoon of olive oil
- garlic
- beaver
- oregano/thyme
- sweet pepper
- Roll the liver in the marinade and leave for 10 to 15 minutes to absorb the flavors.
Taxiing
Wrap each piece of liver in a sheet of bacon. Secure with a toothpick or place 2 or 3 pieces on wooden sticks.
Preheat the oven to 200°C. Arrange the rolls on a baking sheet lined with baking paper. Bake for about 20 minutes, turning on the grill function briefly towards the end to crisp the bacon.
You can also cook the dish in a frying pan. Cook over medium heat for 10 to 12 minutes, turning occasionally. Do not add oil as the bacon will release enough fat.
Serving
This dish goes perfectly with: mashed potatoes, grilled vegetables, polenta, homemade bread, and pickles. You can also add a little dipping sauce made from yogurt, mustard, and a little lemon.
Bonus video:
