Instructions: 1. In a medium-size saucepan melt 1 1/2 Tbsp. butter with the olive oil over medium heat.

2. When the butter foams add the minced vegetables and cook them for 5 minutes.

3. Add the white wine and stir until it evaporates.

4. Stir in the tomato sauce, salt, pepper and 1 cup of water. Then cook for 30-35 minutes. If it gets too dry add a little bit of more water.

5. Meanwhile cut the chicken liver finely and when the vegetables are tender add the liver to the vegetables and cook it for about 5 minutes.

6. In a food processor put the liver mixture, add the butter, the capers, the parsley and blend well. Let it cool for 15 minutes.

7. Toast the slices of bread in the oven or on a grill, cut them in smaller pieces and then spread the liver on them.

8. Serve immediately.

Notes:
When you start eating this appetizer its very difficult to stop.

This appetizer usually has a stronger taste.

This recipe that I use is more delicate. Even someone who doesnt really care for liver will enjoy this appetizer.

Serves: 10

Preparation Time: 1 hour 15 minutes

Recommended wine: Pinot Bianco

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