Tuscan Chicken Liver Paté with Raisin Bread

Peel onion, and finely slice, set aside. Clean chicken livers by separating livers from fat. Rinse under cold running water, pat dry with paper towels, set aside.

Coat medium sauté pan with extra-virgin olive oil, heat over medium heat. Add onions, bay leaf, and cook a few minutes. Add chicken livers to pan, allow to cook about 5 minutes and flavors to blend. Adjust to taste with salt. Add Vinsanto to pan with chicken and allow to evaporate. Continue cooking for 10-15 minutes longer.

Remove from heat. While still warm, place entire mixture into heavy-duty blender. Add butter, kitchen cream and blend well. A few capers can be also added to the blend to add some zestiness. One anchovy may be also added to enhance flavour. Adjust to taste with salt, allow to cool. 

In large mixing bowl, combine flour, raisins, granulated sugar, a pinch of salt, and mix ingredients well. In small sauce pot, melt butter over medium heat, add egg. Lightly heat milk in another small sauce pan, when just above room temperature, remove from heat and add to butter and egg mixture. Add yeast and allow to dissolve. Add butter blend to flour mixture, and mix well. Grease loaf pan with olive oil, and place bread dough into pan. Set aside in warm location, away from any moving air, and allow to rise 30-45 minutes.

Preheat oven to 180C while dough is rising. When dough has completely risen, place small pan of water into bottom of oven to give proper humidity level to oven while bread is baking. Add loaf pan with risen dough, and bake approximately 15-20 minutes. Remove from heat, allow to cool before slicing. 

Slice cooled raisin bread, heat again slightly before adding paté to sliced bread.

Place sliced bread onto serving plate. Using two teaspoons, shape paté into a quenelle or dumpling shape and place on top of the sliced bread.