Ingredients:
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
Preparation
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.