Tuscan Chicken Liver Sauce

• 8 tablespoons extra virgin olive oil, approximately
• 3 ounces pancetta, minced
• 13 cup slivered shallots
• 6 to 8 fresh sage leaves, torn
• 6 ounces chicken livers, picked over and finely chopped
• 2 tablespoons capers, preferably salt-packed, rinsed, pressed dry on paper towels and coarsely chopped
• 2 to 3 salt-packed anchovy fillets, rinsed and chopped (optional)
• 1/2 cup red wine, approximately
• Freshly cracked black pepper
• Salt to taste
• 1 bay leaf, lightly bruised
• Grilled or toasted baguette (not sourdough), soft or grilled polenta, boiled pappardelle or mashed potatoes

1. Heat one tablespoon oil in a large skillet.
2. Add pancetta, and cook, stirring, until it just begins to brown.
3. Reduce heat to low, add another tablespoon of oil, and stir in shallots and sage.
4. Cook for about a minute, until shallots have softened.
5. Add livers, capers and optional anchovies.
6. Stir, adding 3 to 5 more tablespoons oil.
7. Continue to cook, stirring occasionally, until livers are putty-colored but have not become stiff.
8. Stir in most of the wine.
9. Bring to a simmer, and season generously with pepper.
10. Add salt if needed.
11. Simmer 5 to 10 minutes, until some of the liquid has cooked down and mixture is thick enough to hold its shape on a spoon but is not dry.
12. Remove from heat, add bay leaf, and set aside for 15 to 20 minutes.
13. Briefly reheat mixture, adjusting oil, wine and seasonings to taste.
14. Remove bay leaf, and serve spooned over toast or on polenta, pappardelle or mashed potatoes.

extra virgin olive oil, pancetta, slivered shallots, sage, chicken livers, capers, salt, red wine, freshly cracked black pepper, salt, bay leaf, baguette

Taken from cooking.nytimes.com/recipes/10924 (may not work)