Bacon – wrapped chicken livers
When I originally posted this recipe in the old blog, I couldn’t remember the exact name for the dish. Then, a reader said it was called rumaki. Instant recall. That was exactly how it was called in Chocolate Kiss in U.P. where I first enjoyed it over lunch with the Dean of the College of Architecture. She suggested it because it was one of her favorites.
To make this dish, you will need about 6 chicken livers, 12 strips of belly bacon, herbed salt, about 3 cups of cooking oil and 12 wooden toothpicks.
Wash the chicken livers thoroughly then dry them in plenty of paper towels. Trim them by cutting off the hearts, veins and fat. Divide each liver into two and season lightly with herbed salt. Let stand for about five minutes.
Wrap each piece of liver with a strip of belly bacon and secure with a wooden toothpick.
Heat the cooking oil until it is just starting to smoke. Fry the bacon-wrapped chicken livers over high heat for 2-3 minutes–just long enough to brown the bacon. If the livers get overcooked, the dish will be ruined.
After frying the bacon-wrapped chicken livers, let them rest on a single layer for about a minute on several pieces of paper towels to remove the excess cooking oil.
Simple, isn’t it?
If you intend to serve them to dinner guests, it would be nice to exert a little extra effort on the presentation. Only my husband and I ate them the other night but I was practising on the presentation stuff because we’re supposed to host a dinner party later this month and I wanted to experiment. The lemon in the photo had actually been squeezed already and the juice went into the salad dressing for the bed of lettuce on which I served bacon-wrapped chicken livers. I’m sure you’ll come up with other ideas. But, really, without a nice presentation, the dish just looks like a bunch of brown things on a plate. So, you might want to consider that. :)