Chicken Livers and Crispy Prosciutto

This recipe will kick-start your tastebuds. Chicken Livers and Crispy Prosciutto with a creamy Rosé sauce, with fried bread and dabs of Puhoi Blue Cheese. Launch an offensive that conquers mornings of bland cereals, simple eggs and basic bacon. Breakfast should be more like dinner. This is where it starts.

Ingredients (for 2)

200g Chicken Liver

80g Thinly Sliced Prosciutto (around eight slices)

4 Button Mushrooms, two sliced, two whole

100ml Rosé Wine

100ml Cream

1 Small Ciabatta Bun, decrusted and cut into two large cubes. Keep the crusts

Blue Cheese

2 Sprigs of Rosemary

Pumpkin Seeds

Olive Oil

Salt/Pepper

Method

All of this is done with two frying pans! One frying pan for the meat and sauces, the other for the fried bread and whole mushrooms.

In a cast iron or non-stick frying pan, spread some olive oil and on a medium heat fry four slices of prosciutto until crispy. Set the prosciutto aside. As it dries, it'll harden and become crispy. Lower the heat slightly and gently fry the mushrooms, skin-side down and fry the bread cubes and a couple bits of the crust, getting it crispy on all sides.

Lug a decent amount of olive oil into a stainless or non-stick pan. Heat to medium high.

Trim the chicken livers of any bitter green bits, slice into even sizes and fry in batches until brown on the outside and pink on the inside. Then, toss in the sliced mushroom, two slices of prosciutto and render the fat out along with the two sprigs of rosemary. Turn up the heat and add the wine. Reduce it all the way down, then add the cream and mix well. Taste, add salt and pepper.

Turn off the heat and add the chicken livers back in. Coat them well in the creamy sauce.

Serve on top of two slices of crispy prosciutto, a lump of bread, some crust, a fried mushroom and a couple of spoons of the creamy liver and mushroom. Dot with pops of blue cheese. Sprinkle with seeds

Maybe a squeeze of lemon to freshen it up.

Enjoy!