1/2 pound (250 g) chicken liver 4 1/4 oz (120 g) chicken fillet 4 1/4 oz (120 g) cauliflower 4 1/4 oz (120 g) broccoli 1.8 oz (50 g) bacon 1.8 oz (50 g) walnuts, ground 1/3 oz (20 g) garlic, chopped 4 tbsp corn wheat flour 4 tbsp butter 2 tbsp vegetable oil 2 tbsp cottage cheese salt, ground black pepper to taste 2 tbsp crushed crackerss | Directions: To make polenta boil water with butter, add corn flour and boil until it thickens mildly. Add cut and fried chicken fillet and bacon, and stir. Add cottage cheese and stir again.
Simmer cauliflower, bread it and fry in butter until it becomes goldish.
Salt and pepper the chicken liver, brush it with chopped garlic and fry in vegetable oil until it is ready.
Make a flat cake out of polenta, 2–2.8 inches (5–7 sm). in diameter and 0.6 inch (1,5 sm) thick, cover it with ground walnuts, chicken liver and broccoli. Dress with Red Sauce with Wine. |
