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1
In a large skillet, heat 2 tablespoons of the fat over medium-high heat.
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2
Add the onion, rosemary, red pepper and garlic, and saute, stirring, until
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3
the onion is translucent, about 5 minutes. Add the oregano, sage and
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4
capers, and saute, stirring, until the onions are beginning to brown, about
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5
5 minutes. Transfer the mixture to a plate and remove and dispose of the
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6
rosemary sprigs.
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7
Add the remaining fat to the pan and heat over medium-high heat.
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8
Sprinkle the livers with the salt and pepper on both sides and saute until
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9
cooked through, turning once, about 2 minutes. Return the onion mixture
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10
to the pan, add the wine, and cook for 2 minutes. Transfer the livers to a
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plate, and cook the wine until it has reduced to 1/4 cup, 3 to 4 minutes.
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12
Meanwhile, pulse the sandwich bread in a food processor to make rough crumbs. Add the livers and onion mixture and pulse until a rough paste is formed. Season with salt and pepper, and transfer to a medium bowl. Cover and chill, if not serving immediately.
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13
Preheat the oven to 325u00b0F. Brush the baguette slices on both sides with the oil, transfer to a baking sheet and bake until lightly toasted, about 10 minutes. Spread the liver mixture on the slices and serve.
