Chicken liver in Marsala wine

I had this at the local pub, well, at the restaurant of the local pub, which is sort of Italianish, and loved it, so I replicated it at home. I love liver, but back home I used to eat veal liver, which is of course impossible to find in London. (Just as I have had a hard time finding chicken livers in Italy.) This tastes a lot like Fegato alla Veneziana, or at least my version of it, probably because of the Marsala.

Ingredients

• Chicken livers
• Milk
• 30g (say) of butter
• Sage leaves (optional, but I am growing such an abundant harvest of sage that I feel obliged to use it somehow)
• half a glass of Marsala wine
• A couple of slices of toasted bread, for example from a baguette. I’m not sure regular sliced bread works.

Procedure

Cut the livers in slightly smaller pieces, then put in a container and cover them with milk. Let it lay in the fridge for half and hour or so.

Melt the butter with the sage on lively heat. When it’s hot enough to form little bubbles, take the livers out of the milk and throw them in the butter. Toss and turn until they become all brown. At this point, add the marsala, toss and turn some more, and when the livers are all nicely cooked and there is still a creamy juice all around them, toss them over the sliced bread you’ll have artistically arranged on a serving plate. Optionally, add some greenery all around, rocket, lamb’s lettuce, that kind of thing. Serve and enjoy.