"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."
- 2 tbsp olive oil
- 1 yellow capsicum, cut into large dice
- ½ red onion, cut into pieces of similar size to capsicum
- 1 young eggplant, peeled and cut into large dice
- 2 tbsp mixed olives (Wennerbom uses Alto Misto), pitted
- 1 tbsp salted capers, rinsed
- 1 tbsp cabernet vinegar, or other sweet vinegar
- 1 tbsp butter
- 250 gm chicken livers, cleaned and at room temperature
- Sliced spring onion, to serve
- 1Heat 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.
- 2Add 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.
- 3Wipe 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