Chicken liver pate
Ingredients
- 1 pound chicken livers
- Coarse salt and finely ground pepper
- ¾ cup best-quality olive oil, divided, more as needed
- 2 ounces pancetta, chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons brandy or Cognac
- 2 tablespoons finely chopped Italian parsley
- 2 tablespoons finely chopped shallots
- 2 tablespoons capers (preferably salt-packed), rinsed and drained
- 1 lemon, zest finely grated, and 1 tablespoon juice
- 16 slices toasted bread
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