Photography: Tanya Zouev

Recipe by Suzanne Gibbs

Serving size: Serves 6
Cuisine type: Italian
Cooking time: Less than 60 minutes
Course: Entree, Finger food, Side dish, Snacks
Favourite flavours: Condiment

Toasts with chicken livers

INGREDIENTS

2 tablespoons extra virgin olive oil
30g butter
1 small onion, finely chopped
6 sage leaves, finely chopped
500g chicken livers, trimmed of sinew
2 anchovies
1 tablespoon capers, rinsed, plus extra to garnish
¼ cup (60ml) dry white wine
1 tablespoon brandy
¼ cup (60ml) chicken stock
18 thin slices ciabatta, toasted
Chopped parsley, to garnish

METHOD

1. Heat oil and butter in a large frying pan on low. Sauté onion and sage for 5 minutes, until soft.

2. Increase heat to high. Add chicken livers, anchovies and capers. Cook for 3-4 minutes, until just starting to brown. Add wine and brandy and simmer for 5 minutes, until liquid has evaporated.

3. Add stock and simmer for another 4 minutes. Remove from heat and cool slightly. Process chicken liver mixture briefly in a food processor.

4. Spread on toasts while still warm and arrange on a serving platter. Garnish with extra capers and parsley.

Tips: Chicken livers are available in Coles Supermarkets, often with lamb’s fry, you may need to ask for it.


In pictures: best Italian recipes