Chicken Liver Marsala – Regional Cuisine

1 lb Chicken livers;

1/4 c Butter

1/2 ts Salt

1/4 ts Pepper

1/2 ts Sage

2 Slices prosciutto, diced

8 Bread triangles, sauteed

1/4 c Marsala

1 tb Butter.

Cut livers in half, simmer in melted butter together with seasonings and prosciutto for 5 mins. Remove livers, place them on sauteed bread triangles Add wine to pan gravy, cook 3 mins. Add remaining butter, mix well, pour over the livers. 4 servings. (Keith Floyd’s “Floyd on France”) (NY Times Cook Book)