Instructions: First wash and trim the chicken livers.

Fry the onion gently in the oil for 5 minutes until soft but not coloured.

Add the livers and one sprig of rosemary and cook gently stirring from time to time for approximately 8 minutes until the livers are cooked.

Add the wine and allow the alcohol to evapourate for 23 minutes.

Discard the sprig of rosemary and coarsely process in a food processor.

Be careful this will only take seconds!

Return the puree to the pan.

Add the anchovy fillets capers and chicken stock and cook gently for 23 minutes.

Check the seasoning adding lots of black pepper but probably only a little salt if any due to the saltiness of the anchovies and capers.

Finally stir in the butter.

Keep the pate warm while you toast the slices of bread.

Spread them with pate arrange on a plate and garnish with the remaining sprig of rosemary.

This reape is so good that it is worth mal;ing double thc quantity so that you have some in reserve you can always use it for little snacks. Crostini are a favourite appetizer which originates in Tuscany where they use not only chicken livers but also game birds and wild boar to produce an enviable array of pates.

Serves 4

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