Ingredients

Method

• 3 garlic cloves, chopped
• 1 chilli, chopped
• 2 T olive oil
• 1 x 400 g chopped tomatoes
• ¼ cup cream
• 250 g free-range chicken livers
• 2 T olive oil
• 3 ciabatta slices
• Italian parsley, far garnishing
• Chilli, chopped, far garnishing

Method

Ingredients

Soften 3  garlic cloves and 1 chopped chilli in 2 T olive oil. Add 1 x 400 g can chopped tomatoes, season and cook for 20 minutes. Add ¼ cup cream and blend. Season 250 g free-range chicken livers and fry in batches for 1–2 minutes in 2 T olive oil, or until cooked through. Mix with the tomato sauce, then spoon over toasted ciabatta and sprinkle with Italian parsley and chopped chilli.