My take on Sicilian, Spanish and Portuguese dinner

Entrée: Portuguese chicken livers (prepare this dish 20 minutes before the main course is ready)

Finely chop some leek and shallots and halve three cloves of garlic. Rinse and dry the chicken livers, cutting bigger ones in two, and toss in wheat flour.

Pour olive oil onto a skillet and add 2 tbs. of butter. Brown lightly the leeks, shallots and garlic.

Now, add the chicken livers and brown until properly cooked. Finally splash in some Madeira and season with salt and black pepper. Prepare some green salad, this serves as a bed for liver. Remove the garlic cloves before serving.

Accompaniment for main course: Sicilian baked potatoes

Boil 12 small potatoes until slightly fork tender, pour them into a colander and let them cool down before peeling and cutting into cubes.

Mix into a bowl 2 tsp. of capers (no need to add additional salt since capers are very salty), 1-2 finely chopped garlic clove, palmful of chopped parsley,  some black pepper, palmful of finely grated Parmigiano-Reggiano and 2 palmfuls of breadcrumbs and toss well with the cubed potatoes. Then place onto a tray and drizzle over 3-5 tsp. of extra virgin olive oil.
Finally, put under a hot grill until surface is golden brown.  Serve with chicken drumsticks and lemon wedges. Remember that the lemon is not a decoration, but it should be squeezed over potatoes and chicken!!!

Main course: Spanish chicken drumsticks

Preheat the oven to 225 C.
For spice mix: mix 1 ts of sea salt, freshly ground black pepper, 1 ts of Spanish smoked paprika powder and bread crumbs. Rub some extra virgin olive oil all over the chicken drumsticks. Toss the chicken with spice mix.

Roast for 25 minutes, or until golden-brown.

Copyright © The Enogastronomist — Learning begets hunger.©