Ingredients
For the Chicken Liver Pâté
- 17 oz (500 g) chicken livers
- 2 white onions
- 1 teaspoon anchovy paste
- Fresh rosemary
- 5 sage leaves
- Capers to taste
- 1 glass dessert wine (Vin Santo or Vernaccia)
- 5 tablespoons extra virgin olive oil
- Salt and black pepper to taste
For Serving
Instructions
Prepare the Onions
Finely slice the onions and cook them gently in a pan with olive oil and half of the butter over low heat for 10–15 minutes, until soft and translucent.
Clean the Livers
Rinse the chicken livers under cold water and remove any greenish parts, which can be bitter. Cut them into coarse pieces.
Cook the Mixture
Add the livers to the onions along with sage, rosemary, and capers. Cook for about 10 minutes, then deglaze with the wine and let it evaporate completely. Season with salt and pepper.
Add the Broth
Gradually add a little hot broth, allowing it to reduce each time before adding more. Cook gently for about 40–45 minutes until the mixture becomes thick and creamy.
Blend the Pâté
Add the remaining butter and anchovy paste, then blend the mixture until you obtain a coarse cream. For a more rustic texture, you can chop it by hand.
Serve
Spread the pâté over toasted Tuscan bread slices and serve warm.