Chicken liver skewers

Ingredients for 2 servings:

• 250 g chicken liver(s)
• 100 ml Marsala
• 6 slice(s) pancetta, alternatively bacon
• 3 slices of toast
• 200 g pointed pepper, alternatively normal bell pepper(s)
• 100 g mushrooms (if available, use porcini mushrooms)
• 2 onions
• 6 sage leaves
• 20 g butter
• 3 tbsp extra virgin olive oil, cold squeezed
• e.g. salt and pepper
• 2 bay leaves
• 2 tbsp breadcrumbs

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

Spiedini di fegatini di pollo. A dish from Emilia-Romagna.

You will need 6 wooden skewers. Clean the chicken livers, wash them thoroughly, and drain. Cut them into 12 pieces. Place them in a bowl and marinate for 1 hour with 100 ml of Marsala wine. Halve the bacon slices. Cut each slice of bread into 4 pieces. Clean the pointed peppers, halve them lengthwise, and cut out 12 pieces approximately 4 x 4 cm in size. Remove the stems from the mushrooms and cut the caps into 12 slices. Halve the onions lengthwise, cut off the tops and bottoms, and remove 12 hemispherical shells. Halve 6 sage leaves. Remove the liver pieces from the marinade. Heat 20 g butter and 1 tbsp olive oil in a pan and fry the chicken livers for 3 minutes. Caution: It will splatter a lot. Season with salt and pepper, remove from the pan, and keep warm. Add the onions, bell peppers, mushrooms, and 2 bay leaves to the pan and sauté for 5 minutes with the lid on over medium heat. Season with salt and pepper, stirring occasionally. Remove the contents of the pan and deglaze the pan juices with the Marsala marinade. Remove the pan from the heat. Place half a sage leaf on each piece of chicken liver and wrap it with half a side of bacon. Thread the chicken livers, toast, mushrooms, onions, and bell peppers onto 6 skewers, alternating them. Spread 2 tablespoons of breadcrumbs on a flat plate. First coat the skewers in the cooking juices and then in the breadcrumbs. Spread 2 tablespoons of oil in an ovenproof dish and place the skewers in the pan. Bake in the oven at 200°C for about 15 minutes. 5 minutes before the end of the cooking time, add the remaining cooking juices to the edges. If there isn’t enough cooking juices, add a little more Marsala. Can also be served at room temperature as an antipasti.