Tuscany
Preparation - Medium
Serves - 8

Another version of an old Tuscan dish; it is served with sliced toasted Italian bread. In some parts of Italy the toasted slices are lightly dipped in broth before being spread with the liver mixture.

1/3 cup plus 1 tablespoon extra virgin olive oil, or more as needed
10 oz chicken livers or pheasant livers, cleaned and diced
8 fresh sage leaves, chopped, or 6 dried leaves
1/2 medium onion, chopped
1 clove garlic, chopped
1 T fresh rosemary leaves, chopped
2 salt-packed anchovies, cleaned, washed, drained, and chopped, or 4 oil-packed anchovy fillets, drained and chopped
1 tart medium apple, peeled and chopped
5 pieces pickled vegetables, such as onions, gherkins, or carrots, cut in small pieces
1 t drained capers
3 sprigs parsley, chopped
1 piece of celery, 2 to 3 inches long, chopped
salt and freshly ground black pepper to taste
3 or 4 T wine vinegar
sliced toasted Italian bread

Heat 1/3-cup oil in a skillet and all ingredients except the salt, pepper, vinegar, the remaining tablespoon of oil, and the bread.
Simmer, partially covered, for 20 minutes, then remove to a blender; blend until smooth. Taste for salt and pepper.
Return mixture to skillet and simmer until heated through, stirring occasionally.
Add 1 tablespoon or more olive oil to make a smooth, slightly liquid paste; add vinegar to taste.
Serve, hot or at room temperature, on sliced toasted Italian bread.

Note: This can be kept in the refrigerator, tightly covered, for 4 to 5 days.

Source:
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press