Tuscan Liver Pate
Tuscan liver pate’ (for 6 – 8 people)
Ingredients:
10 oz chicken livers
4 onions, chopped,
2 garlic cloves, crushed
4 anchovy fillets
2 oz capers
1 tomato, skinned, chopped
5 tablespoons olive oil
1 glass of red wine
salt, pepper
Heat the oil in a saucepan, add the livers and the onions and fry for 5 to 10 minutes, stirring constantly. Sprinkle with the red wine, let evaporate and add the remaining ingredients. Cover and simmer for about 30 minutes. Strain through a sieve or puree’ in an electric blender, salt, and pepper to taste. Serve on toasted bread or crostini.
