Liver pate: an easy and tasty recipe

1. Slice the onions very finely and place them in a pan together with extra virgin olive oil. Let them wilt over a gentle heat for 10-15 minutes, until they have turned transparent.

2. Rinse the livers well under cold running water. Drain and dry them with paper towels. Cut them into pieces that are not too small, removing any green parts.

3. Add the livers to the sauté, adding the sage and capers, and sauté for 10 minutes. Deglaze with white wine and allow to evaporate. Adjust salt (tasting first) and pepper.

4. Begin adding the chicken broth and cook for 45 minutes (stirring and adding more broth as needed). Once it reaches a fairly creamy consistency, add the anchovy paste and mix everything together.

5. Turn off the heat and allow to cool.

6. Pour into blender, add a drizzle of raw oil, and blend lightly so that the cream remains fairly coarse. Place in a bowl and bring to the table.