chicken liver pate

my first pate

fry a little slice of pork belly, add chunks of onion, add chicken livers
i seasoned it with some cajun seasoning, sage, parsley, marjoram, tarragon, chives, salt

fried til livers were cooked through.

then blended it up with a little cooking marsala and two cooked potatoes
(i only added the potatoes because they were left over and i wanted to use them.)

IT’S VERY GOOD.

next time, i’ll do it tuscan (toscana) style by cooking the livers in olive oil and add capers.

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