INGREDIENTS:
- 300 grams
(approx. 10.6 ounces) chicken livers
-
1/2 onion
-
40 grams (approx. 1.4 ounces) of butter
-
1/2 cup of dry Marsala (an Italian dessert wine)
-
20 grams (approx. 0.7 ounces) of pickled capers
-
5 fillets salted anchovies
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PREPARATION:
- Trim the fat
from the livers. Clean them thoroughly and cut them in pieces. Melt the butter
in a saucepan. Add the thinly-sliced onion and the livers. Sauté them well
for about 10 minutes and add the Marsala. When the wine has evaporated, finely
mince the mixture on the cutting board, using either a regular knife or a
crescent knife. Return it to the dish and add some meat broth to soften the
mixture. Then add the finely minced capers and anchovies. Bring the mixture
back a boil for a few minutes. Serve on toasted bread.
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