My butcher Fabio, Piazza Luigi Diodati in Rome
asked me to prepare some liver pate …
despite having made ​​it maybe a couple of times in my life,
thanks to vague memories are successful in the enterprise receiving a lot of compliments.

Recommended wine:
Fontodi ClassicoRiserva Vigna del Sorbo Chianti 2006

a Tuscan wine tasting warm and silky, with a remarkable persistence.

And now … LIGHT THE FIRES!

INGREDIENTS:

-400g Of chicken livers (for a less decided taste you can add 1 slice of veal)

-1 / 2 onion

-Oil Evo qb

- Vin santo brandy or two fingers

-2 anchovies

-Capperi qb

-Salt and pepper to taste

Three or four ladles of vegetable broth

-2 laurel leaves

-Crostini Of stale bread

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

After cleaning and rinsing livers, put in a pan the oil and the chopped onion,
add the chopped chicken livers,
season with salt and pepper, add the laurel .
Put the capers and anchovies and then blended with the vin santo or brandy.
As soon as the alcohol moiety is shaded, add the broth and continue cooking for about 20 minutes,
continuing to add more broth if the meat were to lose creamy.
Blend everything with the blender, and serve the pate
on toasted bread slightly wet with the broth.

Et voila … served the appetizer!