“I love chicken livers, and they go so well with the sweet and sour flavours of caponata,” says Hugh Wennerbom. “We use Alto Misto olives, grown just 30 kilometres down the road from us. We try to keep it local.”
Ingredients
Method
1.Heat half the olive oil in a frying pan over high heat, add capsicum and onion, season lightly and sauté until tender (2-3 minutes). Place in a heatproof bowl.
2.Add remaining oil and eggplant to pan, season lightly and sauté eggplant until tender (4-5 minutes). Transfer to the bowl and add olives, capers and vinegar.
3.Wipe pan clean, then add butter to pan and heat until foaming (1 minute). Add livers and sauté until medium rare (2-3 minutes). Add to caponata, season, toss to combine and serve.
Drink Suggestion: A gamay such as 2017 Te Mata Gamay Noir. Drink suggestion by Hugh Wennerbom
Notes