Tuscan Liver Pate

From Inside the Rustic Kitchen

 Ingredients

• 10.5 oz (300g) chicken livers
•  1 heaped tsp caper
•  4 anchovy fillets
•  1 clove garlic minced
•  1 large handful parsley finely chopped
•  8 sage leaves finely chopped
•  1 tbsp olive oil
•  1 tbsp vin santo (or marsala or sherry)
• 3.5 oz (100g) butter

Instructions

• First, clean the livers by removing any green or yellow bits, wash and dry them well.
• Roughly chop the livers and add them to a frying pan with 1 tablespoon of olive oil, chopped parsley, sage, capers, anchovies and a minced garlic clove.
• Cook the mixture for 5 minutes on a medium heat then set aside to cool.
• Add the liver mixture to a food processor and add 1 tablespoon of vin santo with the motor running, continue to blitz the liver into a smooth paste.
• Add the smooth pate back into the frying pan with cubes of butter and cook, stirring the pate and butter together until completely mixed together. The pate will need to heat through so it melts in with the butter (around 3 minutes).
• Transfer the pate into a ramekin or serving dish and leave to cool before chilling in the fridge until firm. 

Tip: If you're planning on tipping the pate out of the dish or ramekin, make sure to line the dish with cling film first so you can remove it easily.

Cals per serving 93

Another from Food & Wine. And from the NYTimes: 

• ¾  pound chicken livers
• 1  medium yellow onion
• 1  clove garlic
• 2  tablespoons good-quality olive oil
• ¼  cup dry white wine
• ¼  cup chicken stock
• 1  tablespoon capers
•  Salt and freshly ground black pepper to taste
• 8 to 10  thin slices of crusty Italian or French bread

1. Rinse the chicken livers under running water and pat dry with paper towel. Cut away any greenish discolored parts. Cut the onion in half and slice each half thinly. Mash the garlic with the flat blade of a knife and chop coarsely.
2. Heat the olive oil in a saute pan. Add onion and garlic and cook gently until onion is softened. Add chicken livers. Turn heat up to medium and cook briskly until livers are thoroughly browned.
3. Add white wine and chicken stock. Lower heat and simmer approximately 20 minutes, until livers are cooked through. Mash the livers with a fork, or pass them through a food mill to puree them. The texture should be more grainy than smooth. Mix with capers, taste for seasoning, and add salt and pepper to taste.
4. Serve with the sliced bread, either plain or toasted.