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Fry the onion in a little JOSEPH olive oil until transparent. Add chicken livers and quickly brown before turning the heat down. Add sage leaves, anchovies, capers and a splash of La Biondina Colombard. Season with salt and pepper to taste but remember that the capers and anchovies are already very salty.
Continue to warm over a low heat for 5 to 10 minutes until livers are cooked then purée the mixture. Drizzle in enough JOSEPH Olive Oil to make a smooth paste. Serve on fresh continental bread.