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Wednesday, July 8, 2009

[Healthy_Recipes_For_Diabetic_Friends] Italian Chicken Livers with Leeks and Red Wine - 15g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Chicken Livers with Leeks and Red Wine

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red bell peppers -- quartered and seeded
2 large leeks -- trimmed, cut into 2 1/2 " lengths
2 tablespoons olive oil
12 chicken livers
salt and freshly ground pepper to taste
1/2 cup condensed beef stock
3 tablespoons red wine
To serve: cooked pasta to serve 4 people
4 sprigs fresh chervil

Broil peppers skin-side up until well charred. Place in a bowl and cover for 10-15 minutes. Remove skin and cut peppers into long thin strips. Keep warm.

Steam leeks over boiling salted water. Cut into long thin strips and keep warm.

Heat oil in a pan. Season chicken livers with salt and pepper, then saute. Cook until pink in the middle, remove from pan and keep warm.

Pour stock and wine into the pan and bring to a boil, stirring constantly. Boil mixture 3-4 minutes to reduce. Add salt and pepper.

Place pasta on 4 plates. Cut chicken livers in half and arrange around pasta.

Sprinkle leeks over the top and arrange pepper strips in center.

Pour juices over each serving and garnish with chervil. Serve at once.

Makes 4 servings.

Charbroiled peppers and chicken livers are arranged in an attractive pattern on top of the pasta. I like this sauce with spaghettini. Serve with a bowl of lightly cooked warm spinach leaves tossed in lemon juice.

Cuisine:
"Italian"
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
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Per Serving (excluding unknown items): 238 Calories; 11g Fat (41.9% calories from fat); 19g Protein; 15g Carbohydrate; 2g Dietary Fiber; 421mg Cholesterol; 360mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 129 0 0 0