My choice of wine for IMBB#23 offended the Duchy of Lorraine. I apologized for that. So it is a must for me to participate to the Fabulous Favorites Festival hosted by Alberto at Il Forno and Lenn at Lenndevours. I still prefer beer, so I picked a dish I wanted to try and asked somebody, who is home in wine.
An extremly good-looking young man from Weinkontor Koch asked me about the ingredients of my dish, and he recommended FALASCO Garnega from co-operative association Cantina Valpantena. Garganega is a variety of white wine grape widely grown in the Veneto region of North East Italy. At its best this grape will give a good, rather delicate, wine laden with aromatic hints of lemon and almonds. This delicate, well balanced wine should work well with the spices and built a contrast to the savory bacon. It’s also Ideally to Apéros, fish and all opportunities to click glasses with fresh wine at a sensational price-gusto ratio.
I could recognize a honey flavour.
For my palate the wine was a good decision and the wine correspond to the
Baby spinach & chicken liver salad
-==== REZKONV-Recipe – RezkonvSuite v1.1
Title: Baby spinach & chicken liver salad
Categories: Main meal, Salad
Yield: 4 Servings
500 grams Chicken livers, 1 lb 2 oz
3 tablesp. Olive oil
6 Rashers streaky bacon, cut into large bits
2 garlic cloves, finely sliced
1/2 teasp. Ground cumin
1/2 teasp. Ground coriander
1/2 teasp. Ground cinnamon
6 tablesp. Sherry vinegar
1 small Knob fresh ginger, grated
200 grams Baby spinach, washed and dried, 8 oz
Good Food Magazine, May 2006, p.50
— Edited *RK* 05/17/2006 by
— Ulrike Westphal
Baby spinach is perfect with chicken livers – it doesn’t compete for
flavour and it adds colour to the plate.
1. Trim the livers of any green bits and any sinew, slice into
bitesize pieces and set aside. Heat the oil in a large frying pan.
Add the bacon and sizzle for 5 mins until starting to crisp, then
add the garlic. Cook for 2 mins, until just coloured, stirring all
the time. Add spices while still stirring and fry for another minute.
2. Reduce the heat a little, add in the chicken livers, season, then
cook for 3-4 mins, tossing the pan frequently. You want the livers
to be crusty outside, but still pink in the middle.
3. Using a slotted spoon, take the livers out of the pan and set
aside. Add the vinegar and ginger to the pan, then bring to a boil.
Return the livers to the pan and stir until hot.
4. Divide the spinach between the plates and share the liver mixture
among the spinach, no forgetting the hot dressing.
PER SERVING 297 kcalories, protein 28g, carbohydrate 5 g, fat 18 g,
saturated fat 5g, fibre 1 g, sugar 4g, salt 1-29g
:PREP 15 mins
:Superhealthy, good source of iron
OR WHY NOT TRY… Instead of boiling spinach, tip the washed spinach
into a large colander, pour over hot water from a kettle to wilt it,
run it under the cold tap, then squeeze it out. Dress with lots
olive oil, lemon juice and some finely chopped garlic – great with