The idea for this entrée was to give it a different twist by creating a new texture. I wanted to keep the original ingredient but also add interesting new tastes.
Recipe Tag: chicken livers
I always loved this dish: the bitter witloof, the creamy texture of the livers, and nut oil, an ingredient that had just become available. I’ve added into the original recipe some raspberry vinegar, which was also a newly available ingredient here, one that was made popular by the nouvelle cuisine emanating from the young guns in France who were influencing our cooking.
This is a really traditional and delicious way to cook chicken livers, whose strong flavour is mellowed by the sweet, richness of Marsala wine, and they go beautifully with creamy risotto that has the peppery flavour of watercress to balance the rich livers.