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Chicken Liver Pate’
Pate’ di Fegatini
3 tablespoons extra- virgin olive oil
2 oz (60 g) pancetta or bacon
1 medium onion, finely chopped
1 lb (450 gr) chicken livers, chopped
10 fresh sage leaves
half lemon, squeezed
salt and pepper
In a skillet put olive oil and bacon. Sauté for about 2 minutes until the bacon is tender.
Add the onion and sauté until the onion is soft and translucent.
Add the chicken livers and sage leaves. Sauté until the chicken livers are thoroughly brown and tender, stirring occasionally.
Squeeze the lemon on the livers and stir.
Transfer to a food processor, and run the blade until reduced to a very fine and smooth paste.
Cool and serve lukewarm, garnished with a sage leaf.