The other day when I found tiny steps of spring in a field, I felt very happy.
And also luckily, I got a very fresh local free range chicken's liver from a local butchery.
They were so fresh that firm and springy.
I carefully cleaned the liver for removing their blood and marinated them with garlic, Rosemary and Portwine over night.
The next day, I turned them into a hearty meal that looked like spring field.
Japanese Bagna Cauda Salad & Grilled free range chicken liver, mushrooms, pancetta and Portwine
I made the Italian traditional sauce, Bagna Cauda from scratch and added miso paste a little bit as a hidden flavour.
Surely this deeply flavourful sauce is matching with freshest vegetables.
Happy feeling and happy tummy.
Now I need good energy for enjoying coming lots of events until the early March.
Have a lovely week, everyone.