Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 teaspoon chopped onion

  3. 1 teaspoon celery, chopped

  4. 1 chopped carrot

  5. 2 cloves garlic, pressed

  6. 4 ounces chicken livers, rinsed and sliced into strips

  7. 4 ounces lamb or pork livers, rinsed and cut into strips

  8. 1/2 cup red wine

  9. 1 tablespoon tomato puree

  10. 2 tablespoons chopped fresh parsley

  11. 3 anchovy fillets, chopped

  12. 2 tablespoons chicken stock or water

  13. 1 tablespoon capers salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a skillet over low heat. Add the onion, celery, carrot and garlic; cook and stir for about 5 minutes until onions are soft. Pat the chicken and lamb liver dry, and add to the skillet. Fry over low heat until all sides are browned. Pour the red wine over the liver, and let it vaporize for a minute. Stir in the tomato puree, half of the parsley, anchovies, chicken stock, salt and pepper. Cover, and simmer for about 20 minutes. Use a hand-held blender to puree the liver mixture. If you don't have one, transfer to a food processor, and process until smooth. Return to the skillet, and stir in the butter, capers and remaining parsley.


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