Carrot, minced | 1 medium |
Celery, minced | 1 stalk |
Onion, red, minced | 1 small |
Olive oil, extra virgin | 2 tablespoons |
Salt | Pinch |
Bay leaf | 1 |
Chicken livers, cleaned, chopped | 1 pound |
Capers, rinsed | 2 tablespoons |
Anchovy paste | 30 grams |
Butter, unsalted | 60 grams |
- In a medium saucepan over medium heat, warm the oil, and then add the vegetables with a pinch of salt; sauté for 10 minutes.
- Add the livers with the bay leaf; stir with a wooden spoon until browned nicely.
- Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally.
- Stir in the capers, anchovy paste, and butter; remove and discard the bay leaf.
- Transfer the mixture to a food processor, and pulse until smooth.
- Serve with toasted bread.