Liver Paté "Paté di fegato"

Lombardy

Cooking time: about 10 minutes Difficulty: Ingredients, amounts for several people: bay leaf: 1 leaf butter: 7 oz chicken livers: 9 oz dry 'marsala' wine: 1 small glass pepper: salt: Goose liver: 9 oz

Preparation: After removing the film from the two types of liver, chop them finely and place them in a pan. Sauté them for a few minutes over low heat with 40 g (1 ½ oz) of butter and the bay leaf. Adjust the salt and pepper. As soon as they are cooked, after removing the bay leaf, pass the mixture through a sieve to remove any fibres. Once the puree is obtained, place it in a container with the remaining butter and mix with a wooden spoon, adding and incorporating the Marsala wine a little at a time. Place the paté in a bowl and place in the refrigerator. Serve after about one hour.