Tuscan Chicken Liver Paté

INGREDIENTS

• 1/2 teaspoon grated lemon zest
• 4-6 sage leaves
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 large shallots, thinly sliced
• 1/2 cup grated parmigiano reggiano
• 1 large clove garlic, smashed
• 3 anchovy filets (or 1 tablespoon anchovy paste)
• 1 pound organic chicken livers
• 1 tablespoon capers, minced
• grilled country bread, for serving
• 2/3 cups dry white wine