Tuscan Chicken Liver Paté

• 1 pound organic chicken livers
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 large shallots, thinly sliced
• 1 large clove garlic, smashed
• 3 anchovy filets (or 1 tablespoon anchovy paste)
• 1 tablespoon capers, minced
• 5 sage leaves
• 2/3 cup dry white wine
• 1/2 teaspoon grated lemon zest
• 1/2 cup grated parmigiano reggiano

1. Trim any sinews from the livers and dry well with paper towels.
2. In a large skillet, melt the butter and olive oil over medium-high heat. Saute the shallots, garlic, anchovy, capers and sage until shallots are lightly browned, 6 minutes or so.
3. Season the chicken livers with salt and pepper and add to the pan. Cook over high heat until browned, then add half of the white wine (1/3 cup) and keep stirring with a wooden spoon, breaking up the livers as they start to cook through. When the wine is absorbed, add the second 1/3 cup and repeat the process.
4. Remove from heat and transfer to a food processor. Process until quite smooth, then add lemon zest and cheese and process again. Taste and add salt or pepper as needed. Serve warm or at room temperature to spread on grilled country bread.

chicken livers, extravirgin olive oil, unsalted butter, shallots, clove garlic, anchovy filets, capers, sage, white wine, lemon zest, parmigiano reggiano

Taken from food52.com/recipes/2779-tuscan-chicken-liver-pate (may not work)