Welcome to Umbria!
This is a recipe from the Umbrian tradition that has several variations, I propose my own croutons for the pate from the Umbrian flavor and mouth-watering.
INGREDIENTS 2 packages of chicken livers and hearts ready
a pack of pickled gherkins
large white onion 1 1 / 2 cup white wine
6 tablespoons extra virgin olive oil '
oil salt to taste PREPARATION
Cut the onion into slices and put to fry in oil in a saucepan. When the onion is browned pour in the pan of chicken livers and hearts previously rinsed well and let cook over high heat. Pour the white wine, salt and cover with a lid and lower the flame. Cook the liver for at least 30 minutes over low heat checking every now and possibly adding a little 'hot water if you were too dry. When cooked add all the jar of pickled vegetables, draining a bit 'and blend it all with a hand blender or a traditional one.
Spread the mixture on slices of toasted bread and enjoy!
Hacks
This version is very special but if you do not like vinegar instead of pickled vegetables to put together the onion to brown a lot of herbs (rosemary, sage bay leaves) and whisk in the end everything will still receive a good result and more delicate.
A secret is to prepare the croutons at the last minute otherwise you blacken taking a look unattractive. Often I serve the pate into a bowl and toasted croutons separately and each diner is preparing his toast at will.
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