Ingredients:
- 250 gr of chicken livers
- 100 ml of vin santo
- 200 ml of chicken broth
- 20 gr of capers
- 6 slice of tuscan bread
- 5 sage leaves
- 3 anchovy fillets
- ½ onion
- 20 gr of extra virgin olive oil
- Salt to taste
- Pepper to taste
- 10 gr of butter
Preparation:
- Firstly, carefully wash the chicken livers. Pour the extra-virgin olive oil in a frying pan and add widely chopped onion.
- Drain the livers, cut them into cubes of 1 cm per side, and add to the onion, together with sage leaves. Brown it all for a couple of minutes and simmer with the vin santo until reduced. Raise the flame and let the wine evaporate.
- Add the broth and cook for thirty minutes. Season to taste. Toast the slices of bread and then dampen it with a spoonful of sauce.
- Put the liver, the sauce, the capers, the anchovies and the butter in the mixer and stir. Spread the pâté on the slices of bread and serve.