CHICKEN LIVER PÂTÉ ON TOAST
Ingredients for 4 people:

• 1 onion
• 3 cloves of garlic
• 1 sprig of parsley
• 2 basil leaves
• 3 sage leaves
• 50 g. capers
• 1 anchovy fillet
• 1 small glass of cognac or brandy
• 300 g. chicken livers
• 100 g. calf spleen
• 50 g. unsalted butter
• salt and pepper to taste
• slices of toasted bread
Finely chop the herbs, crush the garlic and put in a pan with a glass of extra virgin olive oil. Add the chicken livers, the spleen, the capers and the anchovy. Cook gently over low heat for about 1 hour. Whilst it is simmering, add the glass of cognac, water (about 1 glasses), salt and pepper. When it is ready – it should be light brown in colour – put it through the mincer. Put the mixture back into the pan and add the butter. Bring to the boil for two minutes. Spread the mixture on the slices of toasted bread.

Recommended wine : Rosato del Chianti