Feeding the 5000: Pigs Liver Bruschetta
Pigs liver is a straight up poor mans calves liver, and with out any of the guilt. Its really important that the livers are fresh, this will ensure you get a delicious taste. Liver is very nutritious and iron rich, so it ticks all the boxes. Unfortunately it has a bad reputation mainly for being overcooked till it tastes like an old shoe.
1 pigs liver, pealed if it has a thick skin Olive oil Old bread, sliced Parsley, thyme or any other fresh green herb Salt and pepper
Slice the liver about 1 cm thick, drizzle over a little olive oil and season generously with salt and pepper. Heat a heavy based frying pan or griddle till its very hot. lay the slices of liver and toast on the pan side by side. Char the bread slightly and then turn it will cook slightly quicker than the liver so when its cooked rest it on top of the liver to keep it warm. After about a minute when the liver is nicely caramelised and has colour turn it over. After another minute if your pan is hot enough it should be cooked. Ideally you want to keep a little pink in the middle so its really important that you cook the liver fast. Now rub your bread with a little garlic a drizzle of oil and a sprinkle of salt. Roughly chop the liver place on top and serve with some parsley chopped over the top.
THE NATURAL COOK
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