Onorio's Totally Tuscan Pate

In Hawaii, one of my favorite indulgences was to pau hana with friends at Neiman Marcus' Mariposa, watch the sunset, the palms sway, and enjoy a glass of wine with my favorite duck foie gras with a berry glaze.

Later I abandoned such joy once I learned that not only the French but American farmers force feed those lovely ducks by inserting a tube down their throat so they develop juicy, fatty livers (basically liver disease) several times the size that they should be...so that I can have my scrumptious pate. I love pate--but I love animals too and believe they - like us - should be entitled to a humane life and a humane death.



So you can imagine my delight when Onorio schooled me in the art of making Tuscan liver pate from chickens. I don't know why I never thought that perfectly good pate can come from chickens, which of course...are not force fed.



Raw liver has always given me the willies. And I know this looks really gross but it's really tasty, rich in iron and encouraged for those with thyroid conditions!

Here's what you do...

Saute onions, garlic, capers with a couple of anchovies until soft.
Add a bag of chicken liver and simmer on medium until cooked thoroughly.
Add a splash of white wine.
Simmer a little longer.
Throw the mixture in a food processor.
Spread a little bit of this heaven on fresh and freshly toasted Italian bread.
Close your eyes, envision Tuscany...and enjoy!