Liver paté on toasted bread

Ingredients

• 2 onions
• 1 tbsp oil
• 2 tsp Honey
• 50 ml white wine
• 2 tbsp white wine vinegar
• 8 fresh chicken livers
• 1 Shallot
• 1 Carrot
• 1 stalk Celery
• 2 tbsp finely chopped parsley
• 1 Garlic clove
• 2 butter sticks
• 5 tbsp olive oil
• 125 ml dry white wine
• Salt
• ground pepper
• 2 lemon juices
• 1 tbsp capers
• 1 tsp anchovy paste
• 125 ml robust meat broth
• 12 slices Italian white bread (ciabatta)

Instructions

1. 1.

   Peel onions, slice into thin rings and sauté in oil. Add honey, wine, and vinegar; simmer gently for 10 minutes. Season with salt and pepper, then let cool.

2. 2.

   Clean the livers. Peel and finely chop the shallot.

3. 3.

   Wash and mince celery. Sauté the shallot in hot butter until translucent, add livers, brown, pour in wine, reduce, season, stir in parsley, capers, crushed garlic, and 1 tbsp lemon juice. Add broth, blend everything, return to pan, mix in anchovy paste, simmer for a few minutes, adjust seasoning.

4. 4.

   Place bread slices on a baking sheet, brush with olive oil, bake at 200°C until golden‑yellow. Spread the liver paté over the toasted bread and garnish with sautéed onions.