Salad of chicken livers with dry Rancio


Serves 2 :
6 in 8 chicken livers (chicken rather)
1 soup spoon of olive oil
10 cl of dry Rancio
1 soup spoon of fresh cream
1 green salad
Salt and pepper

Pour the olive oil into a very warm frying pan.
Add livers, let them gild 2 min on each side, by taking care of not burning the bottom of the frying pan.
Salt and pepper.
Deglaze with dry Rancio.
Pour livers on the green salad.
Dilute a soup spoon of freh cream with the frying pan to get back juices of the cooking and overturn on livers into plates.


Have a rough time immediately with dry Rancio of maccabeu.