Valentina Harris

Salsa Peverada

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Italian Regional Cookbook
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Ingredients

  • 3 anchovy fillets, boned and finely chopped
  • 115 g/4 oz chicken livers, trimmed and finely chopped

Method

  1. Put the anchovy fillets into a small pan and add the chicken livers, bacon, lemon rind, garlic and olive oil.
  2. Cook over a low heat, stirring frequently, for 15 minutes, or until soft and cooked through. The texture of the sauce should be as smooth as possible.
  3. Remove and discard the clove of garlic. Sprinkle the sauce with the white wine vinegar, seas