- Pancakes - 4 pieces
- Chicken Liver - 300 Grams
- Pear sweet - 1 piece
- Balsamic vinegar - 3 st. spoons
- Mustard mustard - 1 Art. a spoon
- Olive oil - 4 items. spoons
- Lemon juice - 1 teaspoon
- Butter - 1 Art. a spoon
- Salt - 1/2 Teaspoon
- Rukkola - - To taste
Grain mustard is mixed with 3 tablespoons. olive oil. We mix it well. In a frying pan, reheat 1 tbsp. olive oil and 1 tbsp. butter, after which we spread into the pan a large chopped chicken liver. Fry 2-3 minutes, constantly turning the pieces. Then add the balsamic vinegar and salt to the pan. Stirring, fry for 2-3 more minutes. We remove the prepared liver from the plate. In the middle of each pancake, put a couple of pieces of liver, as well as a thinly-chopped (I do it with a vegetable cleaner) pear. On top, water the stuffing with mustard dressing and lightly sprinkle with lemon juice. If desired, you can add pancakes and rukkola - I did so. We wrap the pancakes and immediately serve them to the table. Bon Appetit!
Servings: 2