Sweet and salty liver, wrapped in prosciutto
A magic combination of sweetness and salt make these bites mouthwatering and irresistible. The colours and flavours both in look and smell are inviting. The best appetizer ever, the best bite yet, the taste that no one will ever forget (after Julia Donaldson).
You will need:
2 or 3 cooked cold liver pieces per person (see liver recipe)
1/2 slice of prosciutto per liver piece
1 slice of chorizo per liver piece
1/2 ring of fresh pineapple per liver piece
toothpicks
1. Use half a fresh small pineapple. Clean it, slice it up, cut the slices in half and cut out the tough core.
2. Cut the prosciutto slices in half, lengthwise. Wrap each liver piece into a prosciutto.
3. Place a slice of chorizo on top and secure it with a toothpick, and attach a pineapple half on one end.
4. Arrange the bites on a baking tray and put the tray in a preheated oven. Roast on 170 C for about 10 to 12 mins. Serve hot. Enjoy!
To see the whole New Year's Eve GAPS menu, please follow the link.
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.
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