Crostini with Tuscan Pate
Pair with Danzante Chianti wine.
Serves: 6 people
Chef: Donatella Zampoli
Ingredients:
4 large chicken livers
4 large yellow onions - chopped
4 anchovy fillets marinated in olive oil
2 tbs capers, drained
Olive oil
Directions:
Combine everything in a pot and cover completely with the olive oil. Cook over a low flame for 2 hours, stirring occasionally. Puree the mixture through a food mill with coarse holes. Spread the Pate on sliced Tuscan or Italian style bread and serve.