Chicken liver pate for Crostini Tuscany style

Recommended wine pairing: Nipozzano Mormoreto

Serves 4
Chef: Donatella Zampoli

14 oz chicken livers
5 onion midium size
2 glasses of extra virgin olive oil
1.5 oz of pickled capers
5 fillets salted anchovies
1 bunch of fresh sage

Trim the fat from the livers. Clean them thoroughly and cut them in pieces. Put the oil and chopped onions into a pan, add the livers, minced capers and anchovies. Cook them slowly for about 90 minutes. Blend all together – not too fine! Bring the mixture back a boil for a few minutes. Serve on toasted bread.