Antipasto di fegatini

Meat antipasto with chicken liver, typical ‘heritage’ meal.


Boil the garlic for a few minutes than slice it thinly and stir fry it at low heat with olive oil and a touch of white wine and water. Chop the pickled peppers and add them to the ‘mirepoix’ half way through. Thinly slice the liver and sauce it with a spoon of sugar ( or even more than one, up to you). Merge the slices with the rest nearly at the end of the cooking. Slice the bread in triangle shape and toast them (fried would do the trick too). Pour the precedent made mix on each bread triangles and serve it. Enjoy!