CHICKEN LIVERS WITH MARSALA AND OREGANO

Preparation Method :

• Start by melting half of the Butter in a large frying pan.
• Then add the Pancetta or the Bacon, the Shallots and the Garlic, and sauté everything gently for 5 minutes. Do not let the Shallots and the Garlic cook too much.
• Now melt the remaining butter and add the Chicken Livers to it.
• Cook over a high heat for 3 minutes until the Livers are cooked and until they look browned on the outside but that are still pink in the middle.
• Now return to the Shallot mixture pan, add the Chicken Livers to it and mix well again.
• Add the Marsala and the Oregano and season it with Salt and Pepper.
• Now serve immediately with buttered plain Tagliatelle Pasta.