How to cook
Blanch the chicken livers in hot, salted water for 4-5 min. Take them out and dry them.
Pour in the grated tomatoes, finely chopped and roasted red peppers (can use canned), pour in the wine, a little water and add the bay leaf.
Stir and let it simmer on low heat until the livers are cooked and left only in oil. Serve them sprinkled with fresh parsley. You can dip the sauce with bread, its taste is uniquely delicious.