2 tablespoons olive oil
3/4 cup chopped onions
6 fresh sage leaves, or use dry leaves, finely chopped
1 clove garlic, finely chopped
1 cup coarsely chopped chicken livers
3 tablespoons white wine
1 teaspoon tomato paste
2 tablespoons butter
1/4 cup coarsely chopped anchovy fillets
1/4 cup coarsely chopped capers
Salt and freshly ground black pepper to taste
Tabasco or red pepper (optional)
1 baguette or 1/2 loaf Tuscan bread
Heat the oil in a sauté pan. Add the onions and sage, and sauté
for 3 minutes; then add the garlic and cook for 1 minute more. Add the
chicken livers and cook for 2 to 3 minutes. Pour in the wine and the tomato
paste mixed with 1/4 cup water, and simmer until all the liquid has evaporated.
Remove from the heat. (The mixture can be prepared in advance up to this
stage, but must be reheated before proceeding.) Add the butter and allow
it to melt, then stir in the anchovies and capers. Season to taste with
salt, pepper, and Tabasco, taking care not to oversalt. Slice the bread
into small bite-size portions, and toast lightly. Spoon the warm mixture
onto the bread, and serve immediately.
Photograph by Beatriz Da Costa.