Recipe(tried): Chicken Liver Bolognese Sauce

I apologise but I have no real measurements - mom just used to throw it all in!

Chicken Liver Bolognese Sauce

Chicken livers cut into small pieces
1 onion finely diced
2 cloves garlic crushed
1 tin tomatoes chopped
finely chopped bacon
1 tbs tomato puree/paste
white wine
chopped flat leaf parsley
2 tsp ready made/store bought green pesto
sliced mushrooms

Heat a little olive oil in a large deep sided fry pan and add the onion. Fry until translucent then add the garlic. Stir well and cook on a low heat. Do not allow the garlic to burn or it wil go bitter.

Add in the chicken livers and some finely chopped bacon and stir on a medium heat until they start to turn color. Add in your tomatoes and the tomato paste and stir well. When the livers look cooked add the white wine and the pesto and the mushrooms. Simmer gently until rich and well cooked. Stir in the chopped parsley. If it all looks too thick add a splash more wine.

Mom served this as an alternative bolognese sauce. I absolutely HATE liver but I love this! Or you can use this in a lasagna or as the filling in canneloni.

Also there is a salade ti de - you pan fry whole chicken livers in olive oil, then place them on a bed of assorted salad leaves, while they are resting, pour
some balsamic vinegar into the juices in the pan, add some salt and pepper, heat until jumping hot, cool a bit thenm pour over the liver and leaves as a dressing. I love to use crisp crunch Cos or Iceberg lettuce here.

Hope this helps!!