100 g chicken livers

2 slices of soppressa (approx. 100 g)

3 anchovy fillets

chopped parsley

1 clove of garlic

1 lemon

40 g extra virgin olive oil

dash of vinegar

salt and pepper


Blend the cleaned chicken livers with the soppressa, anchovy fillets, slice of lemon rind and half a garlic clove. Heat the oil in a pan with the other half of the garlic clove, remove when golden brown, then add the previously prepared mixture and the parsley. Salt, pepper and flavour with lemon juice and vinegar. Leave the ingredients to blend together, serve the hot sauce with roast poultry.