Method
Melt the butter with the oil in a frying pan: flavour with the sage while taking care to cook on a low flame for only a few minutes. Add the finely chopped chicken livers and fry them lightly for a few minutes, then half the marsala and, when evaporated, add a ladle of stock continuing to cook for about 12 to 15 minutes. Add salt and pepper to taste. Mash the chicken livers to create a fine paste, flavour with the remaining marsala and parmesan cheese, add the eggs and, if the mixture is too stiff, add a small amount of stock to soften it (the mixture must be thick, creamy and absolutely without lumps. Cook in bain-marie iin the oven (for about 40 mins.), then leave to cool; it should be placed in the refridgerator for an hour or two before serving.
Advised wine: Pourriture Noble '94 (Fattoria di Petreto)