Paté di fegato - Tuscan chopped liver

The classic Tuscan antipasto misto would not be complete without some patè di fegato crostini. There are many recipes for Tuscan chopped liver: this is the flavorful, rustic version we make at the Borgo Cooking School.

Ingredients for 4 people:

300 gr chicken liver
½ white onion
2 sage leaves
2 dl red wine
3 dl broth
3 anchovy fillets
30 gr capers
50 gr butter
4 dl extra virgin olive oil
Black pepper
Salt
4 slices of rustic bread

Preparation:

Chop the onion and fry in a pan with oil, add the sage and the livers and salt. Let it cook while soaking with red wine and letting it evaporate. Continue cooking with the broth for approximately 15 minutes. Remove from flame and blend with cappers and anchovies and adding salt and pepper as needed. Toast the bread in the oven at 180° and spread with the chicken liver paté.