Rabbit Liver With Ginger-Flavoured Sofrito

1. 1

   Sofrito:

2. 2

   Melt half the butter in a skillet, add shallots and cook over low heat until translucent and soft about 10 minutes. Add ginger, stir occasionally until ginger releases flavour, about 3 minutes. Add tomato, stir well and cook over low heat for about 15 minutes. Season gently with salt and freshly ground pepper.

3. 3

   Liver:

4. 4

   While sofrito is cooking, fry the liver. Melt the rest of the butter in 12-inch heavy skillet, then filter the melted butter using a sieve to remove the milk solids (so that the butter does not burn when frying the liver pieces). Pour clarified butter back into clean-wiped skillet, heat it, then fry liver pieves on both sides until just coloured - but this should not be longer than 1 minute. When liver is ready, season with salt and freshly ground pepper.

5. 5

   Lightly sprinkle baguette slices with olive oil, place under the grill in pre-heated oven until slighlty golden brown spread, then spread with ginger sofrito and place two liver pieces on each. (Alternatively, you can cube the liver and mix with the sofrito.) Sprinkle slices with finely chopped parsley and serve.

* Per serving · 4 servings · Values may vary.