How to make
Knead a smooth dough from the indicated products for the bread rolls. More fat is used on purpose to make them soft and very tasty breads.
Form 6-7 balls of the same size and place them spaced apart on a tray lined with baking paper. Leave them for about 40 minutes to rise and double or triple in volume.
Bake at 200°C in a preheated oven until golden (20 minutes).
Meanwhile, heat a pot of water over high heat. When it boils, blanch the livers for 5-6 minutes, remove them and cut each in half, by removing the veins.
The inside of the livers is still pink, but they will cook later with the vegetables. The blanching part can be skipped, but it makes them more tender and I personally like them a lot.
Cut the onion into thin crescents, the carrot into thin circles, and the peppers into small strips.
Fry the vegetables in the oil, then gradually add the tomatoes, garlic, paprika, salt and a little water to soften everything. When the water evaporates completely, put the livers to fry as well.
Pour in the wine, add the spices and more salt if needed. Cook until the liquid has evaporated, and if more cooking is needed and the livers are not done, add more wine or water until they are fully cooked.
Finally, sprinkle with chopped parsley.
Cut lids on the top of the finished and almost cooled rolls. Carve out part of the bread core and spread a little grated cheese on the bottom.
Fill them well with the liver filling (there shouldn't be too much sauce so it doesn't soak into the bread). Add more cheese and bake the stuffed bread rolls until melted and lightly golden brown.
Serve the stuffed bread rolls warm.
Enjoy the gorgeous Rustic Stuffed Bread Rolls with Chicken Livers!
*The carved out core of the bread can be eaten with the sauce from the livers or if you have any left over.
You can also dry it and make homemade breadcrumbs.
