|15.00 ml||fresh chillies — 573|
|40.00 g||butter — unsalted|
|1.00||onion — small, chopped|
|1.00||carrots — finely chopped|
|1.00||celery stalks — finely chopped|
|1.00||chicken livers — trimmed, cleaned|
|100.00 g||liver — calf, trimmed|
|30.00 ml||wine — dry white|
|18.00 ml||tomato purée|
|25.00 g||capers — drained, rinsed and finely chopped|
|4.00||bread — sliced white or brown, toasted|
|15.00 ml||fresh parsley — finely chopped|
Heat olive oil and half the butter, add vegetables and sauté over a medium heat until tender.
Add the two livers, stir and add the wine.
Cook for two minutes, then add the diluted tomato purée.
Season to taste with salt and freshly fround black pepper, then add 30 ml water, cover and simmer for 20 minutes.
Remove from the heat, lift the livers out of the sauce and process them until smooth.
Return the purée to the pan and stir in the rest of the butter and the capers.
Heat through then spread the toasted bread generously with the liver topping, sprinkle with parsley and serve immediately.