Ingredients

1 litre/1.5 pints milk, plus extra for brushing
250 g/9 oz semolina
70 g/2.5 oz butter
2 eggs, lightly beaten
grated rind of 1 lemon
2 onion, chopped
4 fresh sage leaves
200 g/7 oz chicken livers, trimmed and chopped
4 tablespoons dry Marsala
1 teaspoon plain flour
1 tablespoon tomato purée
2 tablespoons hot Chicken Stock
salt and pepper

Instructions

1.Bring the milk to the boil in a saucepan over a low heat and sprinkle in the semolina, whisking constantly to prevent lumps from forming. Simmer for 10 minutes, stirring constantly.
2.Season with salt and remove the pan from the heat. Stir in 50 g/2 oz of the butter, the eggs and lemon rind.
3.Dampen a work surface with a little water and pour the semolina on to it in a layer about 2 cm thick. Leave to cool.
4.When the semolina has set, stamp out rounds using a damp biscuit cutter or the rim of a glass. Use a smaller cutter or glass to stamp out the centre of half of the rounds to make rings. Discard the centres. Place the rings on top of the complete rounds to form 'baskets'.
5.Place on a baking sheet and brush with a little milk. Preheat the oven to 180°C/350°F/ Gas Mark 4. Heat the remaining butter in a frying pan.
6. Add the onion and sage leaves and cook over a low heat, stirring occasionally, for about 5 minutes until the onion has softened.
7.Add the chicken livers and cook, stirring constantly, for 3-5 minutes until lightly browned and tender.
8.Pour in the Marsala and cook until it has evaporated. Sprinkle in the flour, stir in the tomato purée and the hot stock and season with salt and pepper.
9. Cook until reduced and thickened, then remove from the heat and use the mixture to fill the baskets. Heat through for a few minutes in the oven. 15:01

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