Cut chicken livers in
half. Trim away any fat. Wash and pat dry with paper towels. Set aside
Sauté* onion in
2 tablespoons oil in very hot skillet. Stirring continually, cook until
onion is caramelized. Using a slotted spoon Transfer onion with a slotted
spoon to a food processor.
Lower heat under skillet.
Add third tablespoon oil to skillet. Cook garlic, stirring, until it begins
to color, being careful to not let garlic burn. Add chicken livers and
anchovies and sauté* until just springy to the touch, about 2 minutes
on each side do not overcook or they will be tough and dry.
Put onions, liver, sage,
capers, and pepper in a food processor with the dried. Process until pureed.
In Rome, this would be a coarse puree, but you may 'do as the Romans do'
and suit your own taste if you like a fine spread.
Spread the chopped liver
onto matzoh and garnish sage.
Serves:: 10 - 12
Contributor: Leah Kaplan
Recipe from www.inmamaskitchen.com back to appetizers and small bites
Note: Unleavened bread is
required at Passover, however, if you have no religious restrictions,
this spread is delicious on any good Italian baguette of bread.