From Maggie's Recipe for Life, published October 2017. Maggie says "This is an unbeatable combination: creamy chicken livers, caramelised onion and salty capers. Again it's the liver that's my first love here. This would have to be my all-time favourite pre-dinner snack with drinks."
Ingredients
| 3 Tbsp | Extra virgin olive oil, plus extra for serving |
| 1 | Red onion, large |
| 1 tsp | Vincotto, or balsamic vinegar |
| 1 | Sourdough bread, preferably wholemeal, 3-4 slices |
| 30 g | Unsalted butter |
| 125 g | Chicken livers, untrimmed |
| 2 Tbsp | salted capers, rinsed |
| 2 Tbsp | Flat leaf (Italian) parsley, chopped |
Directions
1 Heat 2 Tbsp olive oil in a small saucepan over medium heat. Add the onion and a pinch of salt and cook, stirring regularly, for 10-12 minutes or until translucent. Add the vino cotto or balsamic, then reduce the heat to low and cook for another 10 minutes or until soft and caramelised.
2 Toast the bread, then drizzle with live oil. Cut into 8 large triangles and keep warm.
3 Heat the butter in a heavy-based frying pan over medium heat. Cook until nut brown, then add the remaining 1 Tbsp olive oil to stop the butter from buring. Add the chicken livers (be careful as they spit) and cook for 1 minute on each side. Remove from the heat and stand the livers in the pan for 1 minute. Remove the livers from the pan and quickly trim off any connective issue, then cut into 2 cm pieces. Return to the pan. Add the capers, 2 Tbsp caramelised onion and the parsley and toss to combine. Spoon onto the toasted bread and finish with a sprinkle of sea salt flakes.
