5 Tbs. extra-virgin olive oil
1/2 small yellow onion, chopped
1 small garlic clove, crushed
4 large chicken livers, trimmed of membranes and connective tissue
Salt and freshly ground pepper, to taste
1/4 cup vin santo
2 salt-packed anchovy fillets, rinsed, or 2 olive oil–packed anchovies
1 Tbs. capers, rinsed and minced
1/2 cup chicken broth, if needed
4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
1 baguette, thinly sliced

In a large fry pan over medium heat, warm the olive oil. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook until lightly fragrant, about 2 minutes. Add the chicken livers, season with salt and stir to coat with the oil. Then add the vin santo and let the alcohol bubble away for about 3 minutes. Reduce the heat to low and cook the livers gently, turning occasionally, until they are a deep, rich brown on the outside and tender pink on the inside, 8 to 10 minutes.

Transfer the livers to a cutting board and slice them open down the middle. Return them, cut side down, to the pan. Add the anchovy fillets and capers, increase the heat to medium-high and continue cooking, stirring often, until the livers are no longer pink, about 5 minutes more.

Using a food processor or handheld blender, process the mixture until it is a thick paste, adding a little chicken broth if it is too stiff and dry. Blend in the butter, stirring until it has melted into the pâté. Season with salt and pepper.

Spread the baguette slices generously with the pâté, arrange on individual plates and serve immediately.

Adapted from Williams-Sonoma Savoring Series, Savoring Tuscany, by Lori De Mori (Time-Life Books, 2001)


Photography by Conanil