Recipe #1 : Patè di fegatini di pollo (Chicken liver paté)

When I acquired this recipe, I was a bit skeptical about pate, nevermind that made of chicken livers. To be honest, it was the first time eating and even preparing chicken livers in any form. Rest assured, this recipe is packed with flavor and is the perfect hors d'oeuvres for any occaasion.

Patè di fegatini di pollo

600 g chicken livers and hearts, cleaned, washed and drained

1 red large onion, thinly sliced

5-6 sage leaves

1 tbsp. tomato paste

anchovy paste qb

capers qb

100 g butter

3 tbsp extra virgin olive oil

salt and pepper TT

200 ml Vin Santo or other sweet dessert wine as Marsala

Method:

Sauté the onion and sage in oil and little butter until soft and a little caramelized. Add livers and

harts and cook on high heat for 2-3 minutes. Add tomato paste and little water. Season with

pepper and cook for about 6-8 minutes adding water if needed.

Remove from heat, add the remaining butter, anchovies paste, capers and Vin Santo

Blend with an immersion blender. Adjust the seasoning