Recommended wine pairing: Nipozzano Mormoreto
This recipe is also featured in Tuscany Tonight’s La Spaghettata Quick Menu.
4 large chicken livers
4 large yellow onions – chopped
4 anchovy fillets marinated in olive oil
2 tbs capers, drained
Combine everything in a pot and cover completely with the olive oil. Cook over a low flame for 2 hours, stirring occasionally. Puree the mixture through a food mill with coarse holes. Spread the Pate on sliced Tuscan or Italian style bread and serve.