Chicken liver pate for Crostini Tuscany style

Recommended wine pairing: Nipozzano Mormoreto

Serves 4 Chef: Donatella Zampoli

Ingredients: 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.