• Directions:

Cut the livers in small size pieces. Fry onions (previously cut into slices and soaked in water) in oil on a low flame (traditionally lard was used), add a bit of white wine and a bit of water. Add the diced chili in vinegar at half cooking time  (preferably the sweet pepper kind). Almost at the end of cooking time add a tablespoon of sugar to the liver (or more depending on taste). Toast the bread cut into triangles (or fry them as it the custom had it). Lay a little amount of the preparation on each piece of bread.

• Ingredients (for 6 servings):

½ kg. chicken livers (or turkey), 1 big onion (or more depending on taste), 2 peppers in vinegar, 1 tablespoon sugar, ½ cup dry wine, salt, ground pepper (depending on taste), oil to taste.