Ingredients
14 to 16 ounces of fresh chicken livers, cleaned
1 tin of anchovy fillets
3 Tablespoons of capers
6 medium garlic cloves, chopped
2˝ teaspoons of fresh marjoram, chopped
3 medium lemons, juiced
1 Tablespoon of wine, red or white
1 teaspoon of balsamic vinegar
1˝ teaspoons of fresh parsley, chopped
Extra virgin olive oil to blend
Italian bread, sliced
1 to 2 large garlic cloves

Directions
In a large skillet, add olive oil and sauté chopped garlic 2 minutes on medium heat. Add anchovies and cook until melted, adding oil if necessary. Add livers and cook 2 minutes. Add half of the herbs and cook 2 minutes. Add capers, wine, 3/4 of the lemon juice, and balsamic vinegar. Cook until livers are no longer pink. Add the rest of the herbs and stir through. Take off heat and add to food processor. Blend until a smooth thick paste is formed, adding lemon juice and olive oil to taste if needed. Toast bread and rub lightly with garlic clove. Use a spatula to spread pâté onto toast and serve immediately.

Serves 6-8