Pizzeria Mozza's chicken liver pate Recipe - Los Angeles Times

Ingredients

• 1 pound chicken livers
• Coarse salt and finely ground pepper
• 3/4 cup best-quality olive oil, divided, more as needed
• 2 ounces pancetta, chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons brandy or Cognac
• 2 tablespoons finely chopped Italian parsley
• 2 tablespoons finely chopped shallots
• 2 tablespoons capers (preferably salt-packed), rinsed and drained
• 1 lemon, zest finely grated, and 1 tablespoon juice
• 16 slices toasted bread