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

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

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Profile Claire Delmar