Leonardo and Lori Andreucci, Castelnuovo di Garfagnana, Lucca
(Yield: 10 to 12 servings)
2 tablespoons extra-virgin olive oil
¼ cup onion (sliced thin)
1 pound chicken liver (cleaned and rinsed)
½ cup capers (in liquid)
4 fresh anchovies
1 tablespoon tomato sauce
white wine
salt and freshly ground pepper
1. Warm oil in medium-size skillet over low heat and sauté onions and liver, stirring continuously for approx. 10 minutes.
2.Remove onions and liver pieces and chop roughly.
3.Using a food processor pulse mixture along with capers (reserving caper juice) until sauce is smooth. Occasionally scrape down sides.
4.Return mixture to skillet over low heat. Add anchovies and cook until anchovies break up and everything is well-incorporated.
5.Add tomato sauce and 1 tablespoon of liquid from capers. Stir often. Cook for approx. 15 minutes. Add wine to keep moist if necessary.
6.Once consistency is spread-like, remove from heat and allow to cool. Season with salt and pepper to taste.
Spread on crusty, toasted Italian bread. Great appetizer.