Roman Chicken Livers Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Chicken livers9 Ounce (250 Gram)
 Ground black pepper To Taste
 Onion1⁄2 Small
 Garlic2 Clove (10 gm) (2 Small Good And Hard)
 Softened butter1 Tablespoon
 Extra virgin olive oil3 Tablespoon
 Anchovy fillets3
 Dried thyme1 Pinch
 Balsamic vinegar1 Tablespoon
 Capers2 Teaspoon (Baby)
 Mascarpone cheese4 1⁄2 Ounce
 Cherry tomatoes16
 Basil1 Cup (16 tbs) (Handful Basil)
 Extra virgin olive oil1 Tablespoon
 Sea salt To Taste (Flaked)

Nutrition Facts

Serving size

Calories 416 Calories from Fat 327

% Daily Value*

Total Fat 36 g55.4%

Saturated Fat 11.9 g59.4%

Trans Fat 0 g

Cholesterol 271 mg

Sodium 369.7 mg15.4%

Total Carbohydrates 7 g2.2%

Dietary Fiber 1.1 g4.3%

Sugars 3.4 g

Protein 15 g29.7%

Vitamin A 165.5% Vitamin C 43.1%

Calcium 9.1% Iron 35%

*Based on a 2000 Calorie diet


1. Take each chicken liver and, with a small sharp knife, cut out any sinew and unsightly bits from the centre. Pat them dry with paper towel before seasoning them with salt and pepper. Peel the onion and dice very finely. Skin the garlic and chop finely. Heat a frying pan with the butter and one tablespoon of the olive oil to the point that the chicken livers sizzle immediately on impact with the pan. Fry the livers for a minute or so until well browned, before turning them over for another minute or so. Regulate the heat as the oil should not burn.
2. Throw in the onions, garlic, anchovies and thyme, and cook all together until the onion is totally soft and golden. It is important to note here that should the onion be cut too large, by the time it has cooked the livers will be ruined. Splash over the vinegar and stir it around a couple of times, then turn off the heat. Transfer the contents of the pan immediately to a food processor, plus the rest of the olive oil and 1 teaspoon of the baby capers. Whizz until smooth. If using a blender, you will have to remove the lid from time to time and push everything back down towards the blades. Check the seasoning before flopping the mixture into a bowl. Stir in the remaining teaspoon of baby capers.
3. Chop the tomatoes roughly into quarters and tear up the basil. Mix the two together in a bowl with the olive oil and salt, to taste. On a large plate, arrange the tomato salad with a very large dollop of the mascarpone and the small mountain of chicken liver, all in separate piles. Cook the bread (or warm up ready-made) and serve all together with a handful of knives. Attack.