Chicken liver mousse for Christmas Lunch or Appetizer
300 g Chicken liver (cleaned and chopped into small pieces)
1 Onion, small chopped
1 Garlic clove, minced
100 g Butter chopped into chunks
1/2 tblsp. Capers
2 tblsp. Mascarpone
Marsala wine (as much as you like)
Fresh thyme chopped (as much as you like)
Salt and Pepper
Cook the onion, garlic and thyme in a knob of butter. Add the chicken liver and the anchovies and let it cook for around 5 minutes, make sure everything is cooked. Add salt pepper and Marsale and let it simmer for 1 minute.
Transfer everything into the food processor together with the rest of the butter, the capers and the mascarpone and blend until smooth.
Season to taste with salt and pepper. Pour into a nice crock and place in the fridge for at least 3 hours.
Serve on toasted bread or crackers!