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Ingredients
- 400g truss cherry tomatoes
- 800g chicken livers
- 4 thin slices pancetta
- Ciabatta or baguette
- 2 tbsp butter
- 1 tbsp vegetable oil
- 4 shallots, finely sliced
- 1/2 tsp cayenne
- Sea salt and pepper
- 100mL dry white wine
- 1 tbsp parsley, finely chopped
Method
Heat oven to 180C. Roast tomatoes for 15 minutes or until soft and squishy. Clean and cut livers in half, trimming off any greenish or stringy bits. Grill or pan-fry the pancetta until crisp and set aside. Cut the bread into appropriate lengths, cut in half lengthwise, and grill cut sides.
Melt 1 tbsp butter and oil in a large frypan and add the shallots, stirring well for 2 mins until softened. Turn the heat to high, add livers, cayenne, salt and pepper, tossing well until livers are browned outside and pink inside.
Add wine and bubble briskly until reduced by half. Add remaining butter and parsley, toss well and pile onto the grilled bread.
To serve
Top with the roast tomatoes and pancetta.
