Chicken Livers Toscani

• 7 tablespoons olive oil
• 1 medium red onion, chopped
• 1 pound chicken livers
• 2 tablespoons capers, rinsed
• 2 anchovy fillets, rinsed
• 1 large pinch red pepper flakes, or to taste
• 1 cup red wine
• Kosher salt and freshly ground black pepper

1. Heat 4 tablespoons oil in a saute pan over medium heat.
2. Add onion and saute until soft, about 10 minutes.
3. Add livers, capers, anchovies and pepper flakes, and cook until livers are lightly browned.
4. Add wine and cook until only a few tablespoons of liquid remain, about 15 minutes.
5. Transfer mixture to a food processor, and add remaining 3 tablespoons oil.
6. Pulse until mixture is blended but still lumpy.
7. Transfer to a small bowl, and adjust salt and pepper to taste.
8. Refrigerate until needed.

olive oil, red onion, chicken livers, capers, anchovy, red pepper, red wine, kosher salt

Taken from cooking.nytimes.com/recipes/9356 (may not work)