| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
December 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Chopped fresh rosemary or 1 tablespoon |
|
|
; dried |
| 2 |
tb |
Minced fresh garlic |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Minced lemon peel; (yellow part only) |
| 12 |
|
Chicken livers; (about 1 pound), |
|
|
; trimmed, halved |
| 32 |
|
Red bell pepper squares; (from about 2 bell |
|
|
; peppers) (1 |
|
|
; 1/2-inch) |
| 8 |
|
Bamboo skewers; soaked in water 30 |
|
|
; minutes |
| 4 |
|
Pieces French bread baguette; halved lengthwise |
|
|
; (6-inch) |
|
|
Fresh rosemary sprigs |
INSTRUCTIONS
Whisk first 5 ingredients in medium bowl to blend; season dressing to
taste with salt and pepper. Transfer half of dressing to small bowl
and reserve. Add chicken livers and pepper squares to dressing in
medium bowl. Toss to coat well. Marinate 1 hour at room temperature.
(Can be prepared 1 day ahead. Cover liver mixture and reserved
dressing separately and refrigerate.)
Preheat oven to 400F. Alternate 4 pepper squares and 3 liver pieces
on each skewer. Arrange on large baking sheet. Place bread, cut side
up, on same sheet. Brush bread with some reserved dressing. Bake
skewers and bread 6 minutes. Turn skewers over and bake skewers and
bread until livers are brown and just cooked through, about 8 minutes
longer.
Place 1 toast on each plate. Place 1 skewer atop each toast. Brush
lightly with remaining reserved dressing. Garnish with fresh
rosemary, if desired.
Serves 8.
Bon Appetit December 1993
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