Cut the chicken livers in small pieces and cut onion in tin slices.
Heat oil in pan, add onion and sauté until golden, stir with wooden spoon as you add wine and a couple of tablespoons of hot water.
Add the thin sliced peperoncini, continue to cook, and just before removing from the fire add the liver, sugar, salt and pepper. The mixture should not be too dry.
Meanwhile toast the bread, cut it in little triangles, and top them with sautéed livers.
