Ingredients
Serves 6
350 g chicken livers
1/2 onion
1/2 carrot
3tbs extra virgin tuscan olive oil
1 tbs capers
3 anchovy fillets
1/2 a glass of dry white wine
vegetable broth
1 knob butter
Preparation
Sautè the onion and carrot in 3 spoons of olive oil. Add the chicken livers. When they start to brown, add the wine and let it evaporate. Then add a glass of broth, the capers and anchovies and let the mixture cook for around 20 minutes. Add the butter and process the mixture
in a food processor. Add salt and pepper to taste.
