Chicken livers with caponata

SERVES 4-6 // PREP TIME 10 MINS // COOK 10 MINS “I love chicken livers, and they go so well with the sweet and sour flavours of caponata,” says 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

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.

Wine suggestion A gamay such as 2017 Te Mata Gamay Noir.

“The sweet and sour caponata makes a great foil for the rich chicken livers.”