Chicken Liver Tiede
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1 potato, weighing about 185 g
185 g broccoli flowers
2 small currgettes (zucchini), sliced
250 g chicken livers, washed
60 ml virgin olive oil
Salt and pepper
2 tablespoons sherry vinegar
2 shallots, thinly sliced, to garnish
How to make Chicken Liver Tiede
METHOD:
Cut the potato into 0.5 cm matchsticks. Put into a saucepan of water, bring to the boil and cook for 3 minutes. Add broccoli and cook for 2 minutes. Add courgettes (zucchini) to pan and simmer a further 1 minute. Drain vegetables in a colander.
Cut membranes from chicken livers, then dry livers on absorbant kitchen paper. Heat oil in a frying pan, add livers and season with salt and pepper. Cook for 5 minutes, stirring constantly; they should be soft and pink inside. Remove from the pan with slotted spoon.
Divide vegetables between 4 plates, slice the livers and scatter over vegetables.
Add vinegar to pan, warm quickly, then pour over the salads. Scatter over slices of shallot and serve at once.