Ingredients 240 g peas 400 g chicken livers
frying oil
50-100 g of diced bacon or speck from Alto Adige
thyme, finely chopped 1 clove 'garlic, whole or chopped finely 1
tablespoon of vinegar 8 tablespoons chicken broth or vegetable broth 1 teaspoon mustard
1 tablespoon cold butter into small cubes (50 g)
a handful of mint leaves
- Boil the peas for 2 minutes, then drain and place by if you use fresh peas. Or open, drain, wash again and drain a can of peas.
- Wash and clean chicken livers.
- Heat the pan over medium-high and fry the pancetta or bacon for 3-4 minutes. Addiungete a po'd'olio and chicken livers and season with thyme or savory, black pepper, fry until well when they are colored on one side and turn figatini the other side and add the garlic. Cook for a few seconds, poi saltate la padella e mescolate tutto, a questo momento salate. Versate l'aceto per deglassare il tegame e cuocete fino a quando è quasi evaporato tutto.
- Aggiungete i piselli * e il brodo. Cuocete fino quando il liquido è ridotto a metà.
* Se usate i piselli giò pronti/coti versatelli nel liquido quando è già ridotto a metà.
- Aggiungete la senape e il burro freddo a cubetti e mescoalte fino quando si forma una salsa.
- Aggiungete la menta e srevite.
in romana
Ingrediente
240 gr mazăre
400 gr ficatei de pui
ulei
50-100 gr cuburi de bacon, piept ardelenesc sau speck de Alto Adige
cimbru tocat
1 catel de usturoi, întreg sau tocat/strivit
1 lingura otet
8 linguri de suopa de pui sau de supa de legume
1 lingurita muştar
1 lingura de unt rece taiat cuburi(50 gr)
Un pumn de frunze de menta
- Se fierbe mazărea timp de 2 minute, apoi se scurge si se pune deoparte. Sau puteti utiliza mazare de la conserva deci sariti peste aceasta operatiune.
- Spalam si curatam ficatul de pui
- Incalzim intr-o tigaie la foc mediu-mare baconul sau pieptul ardelenesc , speckul sau cae am hotarit sa folosim, timp de 3-4 minute sau până când începe să isi schimbe culoarea si mai ales sa piarda din grasime . Adaugam putin ulei si ficatul de pui şi condimentam with thyme and black pepper. Fry until it's slightly better color on one side, then back livers and add garlic, leave a few seconds to catch the taste of garlic and add salt. Pour vinegar and let it be deglaseze little sauce on bottom of pan.
- * Add peas and broth. Simmer until the liquid has reduced by half.
* If using canned peas already cooked after I varzsat add a soup and after the liquid has already fallen by half.
- Add mustard and cold butter (diced) and stir until sauce is formed when the skillet.
- Add mint leaves and serve.
english
Ingredients
240 g peas
400 g chicken livers
oil for frying
50-100 g cubes smoked bacon or Alto Adige speck
thyme finely chopped
1 cloves garlic,entire or finely chopped
1 tbsp vinegar
8 tbsp chicken o vegetable stock
1 tsp ( dijon ) mustard
1 tbsp butter (50 gr)
1 small handful mint leaves
- Boil the peas for 2 minutes, then drain and set aside. Or use allready bolied peas (canning peas)
- Trim the chicken livers.
- Heat a pan over a medium-high heat and fry the bacon or the speck for 3-4 minutes, or until beginning to colour.Add a little bit of oil and the chicken livers and season with thyme, ground black pepper, fry until well coloured on one side and flip the livers over, add the garlic and cook for a few seconds, then shake the pan and toss everything around a little.Add salt and pour about the vinegar to deglaze the pan and cook until it has almost evaporated.
- Add the peas* and the stock. Cook until the liquid has reduced down by half.
* if use the peas allready cooked add them when the liquid has reduce down by half.
- Add the mustard and the cold cubed butter and swirl the pan around until a glossy thickened sauce has formed.
- Add mint.
Leggi anche /Citeste si /Read also :
Patè di fegatini in gelatina di birra con panini scozzesi dipinti - Pate de cannot jelly drink cu de piinici scotiene picta -
Chicken liver pate with painted Scottish morning rolls
Role of liver pate - Rulada pateu de cannot de
Rolled crepes stuffed with liver pate - cling umplute pateu de cu cannot - My mother recipe: crepes with chicken liver pate
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