200g chicken livers
3 tablespoons olive oil
2 garlic cloves crushed
1 small onion finely chopped
1 tablespoon finely chopped sage
2 tablespoons dry marsala
2 tablespoons mascarpone
Trim the chicken livers of any sinew and slice.
Heat the olive oil in a frying pan and cook the onion for a few minutes until it is soft.
Move the onions to the side of the pan and add the livers, cook until are lightly browned on both sides.
Add the garlic and sage and cook for 1 minute.
Add the Marsala and briefly cook until the liquid reduces. Season well with salt and pepper.
Transfer to a food process and process until smooth, the gently blend in the marscarpone.
Serve with toasted banquette.