How to make
Finely chop a large onion.
Heat 1/2 cup of olive oil in a pan, add the onion, season with a pinch of salt and a bay leaf, pour 2-3 tbsp. of water and cover the pan. Stew the onion for 5-6 minutes.
Then add the cut into small pieces chicken livers, pour the white wine over them and a cup of warm water, add the two pieces of fish and 1 tbsp. of marinated capers. If you use salted ones, soak them in advance.
Sprinkle with a pinch of black pepper and a generous pinch of chopped fresh marjoram. Cook the livers for about 20 minutes, or until they remain in fat.
Cool the cooked livers, remove the bay leaf and blend, until a smooth mixture is obtained. Distribute it into jars. Melt the butter and pour it over the pate.
You can store the finished pate in the refrigerator for 5-6 days. If you prepare a larger quantity, sterilize the jars for 10 minutes.
The Tuscan Chicken Liver Pate is unique. Enjoy!
