Liver Pate'

This recipe comes from the most antique cooking writing called “De re coquinaria”. It was written by Apicio, a rich Roman who loved good food and spent all his money for it. At least old rich man in Italy used to have better habits than the current ones....

He writes: “cook liver, chop it and add pepper or “liquamen” (you don't really want to eat that!) or salt and add olive oil – hare liver (or lamb or chicken) and shape it as fish if you like. Pour on it olive oil”

Here you are my own version of it: 

300gr lamb or chicken liver, wash it and put in a pan with chopped onions, a couple of bay tree leaves and two anchovies. When start browning pour Vinsanto (holy wine). If you do not have it but you can replace it with Marsala wine, usually more easy to find, or some similar sweet wine. Add some salt if needed. Whip everything (its own liquid included) adding some butter until creamy. Pour in a mold. Let it cool and turn out the mold before serving.