Creamy Mushroom, Chicken Livers and Pancetta in Ciabatta

Creamy Mushroom, Chicken Livers and Pancetta in Ciabatta

Don’t you like those different types of bread that are served in restaurant prior to the mains? They are served freshly baked and the texture is just so incredible. The bread served can be an assortment of different baked goodies such as focaccia, dinner rolls, sourdoughs, rye and one of my favourites the ciabatta. Ciabatta originated in Italy and it is literally translated as “carpet slipper” it is called such because of its elongated, broad and flat slipper shape.


When I eat this bread I feel like I am eating the ends of freshly baked thick crust pizza, the texture is crunchy on the outside but soft and chewy on the inside. Since the ciabatta have that thick pizza dough texture it’s nice to create a dish out of it, something saucy where you can use the bread to hold all of that wonderful sauce flavours. Having said that today we are making a sauce that can complement this bread, a sauce made out of Mushrooms, Pancetta and Chicken Livers simmered in a white wine reduction with cream.

Creamy Mushroom, Chicken Livers and Pancetta in Ciabatta
 
Prep time
Cook time
Total time
 
Serves: 5
Ingredients
  • Ciabatta loaf
  • 250 g Chicken livers, sliced
  • 6 pcs streaky Bacon or Pancetta, roughly chopped
  • 250 g Field mushrooms, sliced
  • 200 g Farmers brown mushrooms, quartered
  • 300 ml crème fraiche
  • ½ cup dry white wine
  • 1 tbsp chopped tarragon
  • pinch of nutmeg
  • freshly ground black pepper
  • 1 tbsp flour
  • 1 medium white onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp lemon juice
  • oil
Instructions
  1. In a heavy pan, add oil and fry pancetta or bacon pieces until brown.
  2. Add chicken livers and brown on all sides. Now remove bacon and liver from pan leaving the oil. Set it aside.
  3. Add mushrooms and cook for 2 minutes. Remove from pan then set it aside.
  4. Drop the butter into the pan and once melted add and sauté garlic and onion until soft.
  5. Add the flour, stir and cook for 30 seconds.
  6. Pour in the white wine and bring to a boil.
  7. Add the bacon, liver and mushroom then add the crème fraiche, nutmeg and lemon. Simmer for 2 minutes
  8. Season with tarragon and freshly ground black pepper.
  9. Serve on top of freshly baked or toasted ciabatta.

 

Creamy Mushroom, Chicken Livers and Pancetta in Ciabatta Wide


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5 Responses

  1. kitchenriffs says:

    Ciabatta bread really is good stuff, isn’t it? What a great way to use it as part of the main course! This looks so good — really inspired. Thanks.

  2. Oh, delicious – I love all these ingredients and especially when they are all together:)

  3. This looks sooo good!, Raymund!

  4. Crispy bread and savoury creamy mushrooms sounds delightful. I am not a real big liver fan(maybe it is the kid trauma of having to eat fried liver and onions) but this I might actually like to try.

  5. My time as an apprentice chef scarred me when it comes to eating liver, but I love the creamy mushroom / pancetta combo.

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