Chicken liver in bacon pieces
8 servings
25 minutes
Chicken liver wrapped in bacon is an amazing combination of tenderness and rich flavor. This dish, rooted in European cuisine, delights with a contrast of textures: soft, slightly sweet liver and crispy aromatic bacon. Pickled chili adds spiciness, while the combination of soy sauce, ginger, and brown sugar reveals a palette of Eastern notes. This appetizer is perfect for both festive tables and cozy evenings with a glass of wine. The prepared rolls please with their appearance and rich taste, balancing between sweetness, saltiness, and a hint of spiciness.
1
Preheat the oven to 180 degrees. Cut the bacon and liver in half. Bake the bacon for about 10 minutes (it should not be crispy). Remove the bacon pieces and pat them with a paper towel to remove excess fat.
- Bacon: 8 pieces
- Chicken liver: 30 g
2
Place 1 chili in the center of each piece of bacon, then top with a piece of liver. Drizzle with soy sauce, sprinkle with ginger and sugar. Wrap the filling in a slice of bacon and secure with a toothpick. Place the rolls on a baking sheet and bake until the bacon is crispy.
- Canned water caltrop (water chestnut horns): 80 g
- Soy sauce: to taste
- Grated ginger: 1 teaspoon
- Brown sugar: 1 tablespoon
