- 1 tablespoon capers, drained
- 1/4 cup shelled pistachios plus 2 tablespoons chopped for garnish
- Freshly ground pepper
Step 1: Heat oil in a large skillet over medium heat, add the celery and garlic and cook until fragrant.
Step 2: Turn the flame up to high and add the chicken livers. Cook, stirring occasionally with a wooden spoon, until the livers are crisp outside but still a bit pink inside.
Step 3: Stir in the sage and deglaze briefly with the marsala. Transfer all to the bowl of your food processor.
Step 4: Add the anchovies, capers and whole pistachios. Process until fairly smooth, but not puréed. Taste and adjust the seasoning.
Step 5: The anchovies are salty enough that you should not need to add more salt.
Step 6: Transfer to your serving dish and serve warm or at room temperature. Serve with thin slices of toasted baguette or crackers. It can be dressed up by using it to fill individual endive leaves.
Step 7: Garnish with the chopped pistachios.
Fonte autore:http://lilyng2000.blogspot.it/ lily ng