Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
300g (10oz) diced chicken livers
2 cloves garlic, sliced
1 chilly pepper (peperoncino), chopped
1 red onion, finely chopped
100g (3oz) capers
A large bunch of mixed herbs (basil,
parsley, etc), finely chopped
4 tablespoons all purpose flour
1 glass red wine
1 glass Guinness beer
5 tablespoons extra virgin olive oil
Salt and pepper to taste

Preparation:
In a frying pan coated with olive oil
sauté onion, garlic and chilly pepper
until golden brown. Dust chicken livers
with flour, seasonings and chopped
herbs. Add the livers to the pan, and
sauté well. After the livers are well
sautéed, add capers, red wine and
Guinness, and reduce to a creamy
texture. Allow to cool. The mixture can
be kept in the fridge for a week or so. To
serve, warm up the mixture and spread
on toasted slices of bread.

Makes 4-6 servings

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