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1
Separate the lobes of the livers and discard any fat or veins.
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2
In a colander set over a bowl, toss the livers with 2 tablespoons salt.
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3
Let stand for 20 minutes to drain blood.
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4
Rinse the livers thoroughly in cold water, then pat dry.
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5
Heat 1 tablespoon olive oil in a small nonstick skillet over moderately low heat.
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6
Add the onion and a pinch of salt and saute until soft and translucent, about 20 minutes; do not let the onion brown.
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7
Transfer the onion to a bowl.
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8
Add the remaining 1 tablespoon olive oil to the same skillet and raise the heat to medium.
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9
When the oil is hot, add the livers, sage, and several grinds of black pepper.
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10
Saute just until the livers feel firm but not hard, about 4 minutes.
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11
They should still be pink inside.
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12
Add the livers to the onions and let cool until just warm.
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13
Chop the liver and onions together until fine, adding the butter as you chop.
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14
Season the mixture to taste with salt, pepper, and truffle oil.
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15
For the garnish: Heat 1/2 inch of vegetable oil in a small saucepan over medium heat.
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16
When the oil is hot enough to sizzle when you insert the end of a wooden chopstick, add the sage leaves, a few at a time.
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17
Be careful: they will pop and splatter.
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18
Cook until the leaves become crisp, about 30 seconds.
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19
Do not let them color.
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20
Transfer them with a slotted spoon to paper towels to drain briefly.
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21
Spread the chopped liver on baguette toasts and top with a fried sage leaf.
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22
Serve immediately.
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23
Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied, barrel-fermented white wine.
