INGREDIENTS (serves 8):
  • 45ml (1.5 fl oz) olive oil;
  • 300g (10 oz) chicken livers, trimmed of sinew and chopped;
  • few sage leaves;
  • sea salt;
  • 1 tbsp. finely chopped flat leaf parsley;
  • 45 ml(1.5 fl oz) dry white wine;
  • 5 anchovy fillet;
  • 1 tbsp salted capers, rinsed and dried;
  • 5 pitted black olives;
  • 10 g(1/3 oz) pine nuts;
  • 20 g(3/4 oz) butter;
  • 2 tsp red wine vinegar;
  • 2 sprigs oregano, roughly chopped;
  • 1 loaf of Italian bread;
  • 60 ml(3 1/2 fl oz) milk;
  • 1 handful plain (all purpose) flour;
  • 2 eggs, lightly beaten;
  • 100 ml (2 1/2 fl oz) olive oil for frying.
  1. Pour the olive oil into a heave-based frying pan over a medium heat, add chicken livers and sage;
  2. Cook for 5 minutes, mixing regulary with a wooden spoon;
  3. Season with salt, sprinkle in the parsley and add white wine;
  4. Gently fry for a further 5 minutes to let the wine evaporate;
  5. Tip the chicken livers onto a chopping board, add the anchovies, capers, olives and pine nuts, chop very finely;
  6. Place the mixture back into the pan;
  7. Add the butter and melt over the medium heat;
  8. Remove from the heat and pour the ready-to-be-used mixture into a bowl;
  9. Now for the base cut the loaf of the bread into slices about 1cm (1/2 inch) thick and remove the crusts;
  10. Place the molk, flour and eggs in separate shallow dishes;
  11. Put 1 cm(1/2 inch) of olive oil in a frying pan over a medium heat;
  12. Deap both sides of the bread first in the mok, then in the flour and finally in the eggs;
  13. Drop the bread in to the hot oil and fry until golden and crispy, about 2 minutes each side;
  14. Drain om paper towel, spread with the chicken liver mixture and serve hot!
Original recipe from Lucio's Ligurian Kitchen: The Pleasures of the Italian Riviera


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