Name: Chicken livers with lemon, pancetta and toasted fregola
Yield: 4
Ingredients: 150 gm toasted fregola (see note); 4 golden shallots, cut into thin wedges; 100 gm butter, softened; 1 tbsp thyme leaves; 1 tbsp coarsely torn sage; 12 thin slices flat pancetta; 12 chicken livers, trimmed; 250 ml chicken stock (1 cup); To serve: radicchio; For squeezing: lemons

Chicken livers with lemon, pancetta and toasted fregola

Australian Gourmet Traveller recipe for chicken livers with lemon, pancetta and toasted fregola.

Ingredients

150 gm toasted fregola (see note)

4 golden shallots, cut into thin wedges

100 gm butter, softened

1 tbsp thyme leaves

1 tbsp coarsely torn sage

12 thin slices flat pancetta

12 chicken livers, trimmed

250 ml chicken stock (1 cup)

To serve: radicchio

For squeezing: lemons

Method

Main

1.Cook toasted fregola in boiling water until tender (5-7 minutes), drain and keep warm.

2.Cook shallots in butter in a large frying pan over high heat until tender (4-6 minutes), then add herbs and cook until fragrant (1-2 minutes). Add pancetta and fry on both sides until crisp (2-4 minutes), then add chicken livers and turn occasionally until almost cooked (2-3 minutes). Add chicken stock and bring to a simmer, then stir in radicchio and toasted fregola, and serve dressed with lemon juice.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Profile Claire Delmar

Ingredients

Method

Main

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