Chicken Livers Toscani

Chicken Livers Toscani

7 tablespoons olive oil
1 medium red onion, chopped
1 pound chicken livers
2 tablespoons capers, rinsed
1 large pinch red pepper flakes, or to taste
½ cup balsamic vinegar
Kosher salt and freshly ground pepper

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