Chicken Liver And Red Pepper Spiedini Recipe
Servings: 1
Ingredients
- 1/2 c. Extra virgin olive oil
- 2 Tbsp. Minced fresh rosemary or possibly 1 Tbsp. dry
- 2 Tbsp. Chopped fresh garlic
- 2 Tbsp. White wine vinegar
- 1 Tbsp. Chopped lemon peel, (yellow part only)
- 12 x Chicken livers, (about 1 lb.), trimmed, halved
- 32 x Red bell pepper squares, (from about 2 bell peppers) (1 1/2-inch)
- 8 x Bamboo skewers, soaked in water 30 min
- 4 piece French bread baguette, halved lengthwise (6-inch) Fresh rosemary sprigs
Directions
- Whisk first 5 ingredients in medium bowl to blend; season dressing to taste with salt and pepper. Transfer half of dressing to small bowl and reserve. Add in chicken livers and pepper squares to dressing in medium bowl. Toss to coat well. Marinate 1 hour at room temperature.
- (Can be prepared 1 day ahead. Cover liver mix and reserved dressing separately and chill.)
- Preheat oven to 400F. Alternate 4 pepper squares and 3 liver pcs on each skewer. Arrange on large baking sheet. Place bread, cut side up, on same sheet. Brush bread with some reserved dressing. Bake skewers and bread 6 min. Turn skewers over and bake skewers and bread till livers are brown and just cooked through, about 8 min longer.
- Place 1 toast on each plate. Place 1 skewer atop each toast. Brush lightly with remaining reserved dressing. Garnish with fresh rosemary, if you like.
- Serves 8.
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