How to make
Cut the pork liver into pieces and put it to stew with crushed garlic in oil. Add salt and pepper and add marsala. Allow to stew for another 5-6 minutes - until it's ready. Add the bread crumbs, stir well and remove from the heat.
Puree the liver and add the eggs and egg yolks, parsley and parmesan cheese. Once you obtain a homogeneous mixture, pour it into an oblong greased baking tin. Smooth the top and put foil on.
Place the form in a water bath and set to bake in a low-set oven for about 40 minutes or more. Serve homemade French pâté warm or cool on toast.
