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Gisella's Chicken Liver Pâté, Tuscan Style

      • 1 pound chicken livers

      • 2 tablespoons extra virgin olive oil & 2 tablespoons butter
      • 3 anchovies fillets (add some anchovies' olive oil)
      • 2 teaspoons minced fresh Italian parsley
      • 1 tablespoon red wine vinegar
      • 1 tablespoon minced capers
      • 1 large chopped garlic glove
      • Salt and pepper to taste
 

Method

Clean and chop livers. Melt butter over low heat. Add chop garlic and olive oil. When golden brown add chopped liver, let it cook for few minutes, add vinegar.

Let it simmer  down, add anchovies, cappers, fresh parsley salt and pepper. Cook for about 6/8 minutes until just cook it through. Let cool and put it in a food processor until it became smooth.

Serve as hors d’oeuvre on crostini  or with crackers

Contributor: gianna garofalo for gisella isidori

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