Step by Step Instructions
- Step 1: Heat the οlive oil in a deep frying pan and sauté the livers well.
- Step 2: Add the onion and cook until soft.
- Step 3: Pour in the brandy and then the krana liqueur and cook for 2-3 minutes until all the alcohol evaporates, add the cinnamon stick, the pine nuts and the rice and cook for 12 minutes. Season with salt and pepper.
- Step 4: Cut the dried prunes in the middle and stuff them with the liver filling.
- Step 5: Serve in a wide platter.
Ingredient List
- Ground black pepper
- 30 dried pitted prunes
- 500g chicken livers, finely chopped
- 50g Glazed rice
- 50ml brandy
- 50ml krana liqueur
- 50g pine nuts
- 100g Extra virgin olive oil
- 1 onion, cut into rings
- 1 Whole cinnamon sticks
- Fleur de Sel