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  • 3 garlic cloves, chopped
  • 1 chilli, chopped
  • 2 T olive oil
  • 1 x 400 g chopped tomatoes
  • ¼ cup cream
  • 250 g free-range chicken livers
  • 2 T olive oil
  • 3 ciabatta slices
  • Italian parsley, far garnishing
  • Chilli, chopped, far garnishing

Soften 3 garlic cloves and 1 chopped chilli in 2 T olive oil. Add 1 x 400 g can chopped tomatoes, season and cook for 20 minutes. Add ¼ cup cream and blend. Season 250 g free-range chicken livers and fry in batches for 1–2 minutes in 2 T olive oil, or until cooked through. Mix with the tomato sauce, then spoon over toasted ciabatta and sprinkle with Italian parsley and chopped chilli.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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