My pate of chicken liver

Will be at least thirty years that I put on the table this paté of chicken livers and I still have not finished to amaze me how fast it disappears from the bowl, accompanied by murmurs of approval.

After all it is an extremely simple and homely preparation.
But with a minimum expenditure it gives a touch of sophistication to the starters.

And not only.
It's also great for one brunch: of those that start at ten in the morning and end at tea time.
To serve it is not enough, as if to prepare it: slices of bread grilled at the moment and nothing more.

I always prepare a fair amount of it; a little to satisfy any encore requests, a bit for further uses:
if it is closed in small freezer containers when it is ready and frozen as soon as it has cooled, it is kept for about a month.
Provided that is not eaten before.

The ingredients are few and, as mentioned before, very cheap.
You just have to start preparing it.

Ingredients:

Preparation:

Wither in a pot with half the butter and olive oil the mixed vegetables for the sautéed,bublate with vegetables if you want more consistency.
Add half the parsley, stir and add the chicken livers, cleaned, washed and cut into large pieces.

Color them well on all sides (it takes about two or three minutes) and add the white wine (see note).

Let it evaporate, add the tomato concentrate and the remaining parsley, season with pepper and salt (a little) and let it simmer, covered, for about fifteen minutes.

Transfer everything in big glass of the mixer, add the capers and the remaining butter and place in the fridge for at least an hour.

The liver pâté is ready!

ADVICES AND NOTES:

• White wine: You can give a note of more intense flavor by replacing half of the white wine with the Marsala.
• Excellent served with slices of grilled polenta.