By Ari Lindgren

Pairing with Navarro Vineyards Petits Villages

This dish is a bit of Franco-Serbian fusion and it is incredibly flavorful. The French component is the chicken liver and the Slavic influence comes from the Ajvar, a spicy red pepper spread. It is versatile enough to serve as a light meal with a hearty soup -- preferably a pleasant, Provence-inspired bean stew. Or break the guests in by serving this fabulous meal as an appetizer. This dish can certainly be made and plated ahead of time or it can be spread on bread from a bowl, warm. We prefer the latter as it smells great and makes the wine really sing with this dish. Look for the soft tannins in Petits Villages to really take center stage, mixing with the herbal elements found in this wine and in the pairing.

To make Ajvar:

• 1 pound sweet green, red, and/or yellow peppers
• 1 yellow hot banana pepper, or any other slightly spicy yellow pepper
• 1 medium eggplant
• 1 clove garlic, crushed with 1/4 teaspoon salt
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar or to taste

Preheat oven to 425 degrees. Place peppers and eggplant in a baking pan and roast until soft. Peel the skins off the peppers by dipping in cold water using hands. Remove seeds and ribs from the peppers. Mince the flesh finely and add to a stainless steel cooking pan. Add the garlic, oil, and vinegar and cook on medium heat until the mixture is thick, similar to a relish. Do not boil vigorously. Cool and serve. Refrigerate remainder for use in the future. It keeps well.

For the chicken livers:

• 1 pound chicken livers
• 1 medium yellow onion, 1/2 inch dice
• 1/4 cup Marsala or white wine
• 2 cups basic tomato sauce OR 1/4 cup tomato paste and water
• 1/4 teaspoon thyme
• 1/4 teaspoon garlic powder
• 2 cloves garlic, one chopped
• Salt and pepper to taste
• Thickly-sliced bread pieces, preferably Pugliese loaf

Heat a skillet to medium high heat and sear the chicken livers until browned on all sides. Add a pinch of salt, then the diced onions, cooking until onions are nicely caramelized to a golden brown color. Add wine and cook off alcohol, then add tomato sauce. Reduce heat. Using a large fork, mix the ingredients while mashing the chicken livers as they simmer. Simmer on low heat.

For bread slices, rub top side of bread with garlic clove and brush lightly with olive oil. Heat in 425 degree oven until slightly browned and just beginning to become crunchy.

Serves: 4-6