- 250g - chicken livers, trimmed
- 200ml - Coke (optional)
- 250g - bacon rashers, chopped
- - flour
- - sprig of rosemary
- 250g - mushrooms, sliced
- 2 - cloves garlic, chopped
- 15ml - brandy
- 250ml - cream
- 300g - pasta, al dente
1 Pat the liver dry and cut into bite-size pieces. Pour the Coke over and marinate for about 15 minutes (the Coke has a tenderising effect).
2 Fry the bacon in a hot pan until crispy. Remove the bacon and set the rendered fat aside. Remove the liver from the Coke, pat it dry, roll it in flour and season with salt, pepper and a little chopped rosemary. Fry the liver in the fat (add extra oil if necessary) for about 5-8 minutes or until brown on the outside but still pink inside.
3 Remove the liver and then fry the mushrooms until golden brown. Add the garlic and fry for another minute. Add the brandy, allow it to almost boil away and finally add the cream – simmer until the liquid has reduced by half.
4 Return the meat to the sauce, heat through and serve on pasta with a fresh baguette.