Crostini with liver paté

Ingredients for 4 people
Chicken liver 500 g
15 capers
1 wedge of lemon
6 sage leaves
Extra virgin olive oil as required
Fine salt to taste
Pepper or chilli pepper to taste
1 clove of garlic
3 tablespoons of vinegar
White wine 1 glass

Preparation
Clean the livers by removing the gall and any fat remains. Wash and drain them. Place the livers in a pan with the oil, capers, sage, lemon, a handful of coarse salt, pepper or chilli pepper.
Heat everything up and add the vinegar. Let it season for two or three minutes, then add the wine.
Leave to simmer, with the pan covered, for about 50 minutes.
Remove the lemon and garlic, then blend everything together. Season with salt.
To make the sauce tastier and smoother, add a knob of butter.
Serve warm or cold spread on toasted bread croutons.

Time required: about 1 hour
Difficulty: easy

Source: volume Cooking in the Spoleto tradition edited by IPSSART - Professional State Institute for Hotel, Catering and Tourism Services in Spoleto