Ingredients
❥ ½ lb chicken livers
❥ 1 cup bone broth (I used quail broth)
❥ ⅓ cup Vin Santo liquor
❥ 2 tbsp capers
❥ 5 sage leaves
❥ 2 rosemary stems
❥ 3 salted anchovies
❥ ½ onion
❥ 1 ½ tbsp olive oil
❥ ⅔ tbsp butter
❥ salt and pepper
❥ toasted bread for serving
Ingredienti
❥ fegatini di pollo 250g
❥ brodo 200ml
❥ Vin Santo 100ml
❥ capperi 20g
❥ 5 foglie di salvia
❥ 2 rami di rosmarino
❥ 3 acciughe
❥ ½ cipolle
❥ olio di oliva 20g
❥ burro 10g
❥ sale e pepe
❥ pane toscano

Preparation
Wash, drain, and chop chicken livers
Saute onions until translucent and brown. Add in chicken livers, sage and rosemary. Cook for 3 minutes. Then add Vin Santo liquor and cook until evaporated over high heat.
Set the burner to low and continue cooking with broth for at least 30 minutes. Season with salt and pepper
Transfer the liver mixture to a food processor and add the anchovies, capers, and butter. Blend until smooth.
To serve spread over unsalted toasted artisan bread.