Spinach Lasagna with Chicken Liver
Spinach lasagna with chicken liver is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 lasagne sheets
- 120 g fresh chicken livers
- 18 large summer spinach leaves
- Salt
- Pepper
- 50 ml poultry stock
- 75 g heavy cream
- 1 tbsp Lemon Juice
- balsamic cream (for garnish)
- roasted pine nuts (for sprinkling)
- flour
- clarified butter
Instructions
-
1.
Cook the lasagna sheets in plenty of salted water until al dente, lift them individually with a slotted spoon and drain on a kitchen towel.
-
2.
Meanwhile, gently wash the spinach leaves and spin dry.
-
3.
Slice the livers into 1 cm thick pieces, dust with flour, tap off excess. Quickly sear the liver slices in 1 tbsp clarified butter on both sides, remove, season with salt and pepper, and keep warm. Deglaze the pan with poultry stock and reduce to half. Add the cream, stir in lemon juice, season with salt and pepper, then blend the sauce until frothy.
-
4.
Cut the lasagna sheets in half. Place one half on a plate, top with 3 spinach leaves and some liver, drizzle with sauce, and cover with another half sheet. Repeat the next layer with spinach and liver, finish with a sheet. Spoon more sauce over the top, drizzle with balsamic cream, and sprinkle with pine nuts before serving.
