Umbria – Truffle chicken liver pate quenelles with truffle-flavored umbrian focaccia.

FOR THE FOCACCIA
In a high-sided bowl pour the sifted flour and salt while mixing with my hands, slowly add the water where I dissolved the refreshed sourdough starter inside and start mixing everything with a wooden spoon. When the dough is well mixed but still sticky, I add the evo oil in a trickle and continue kneading until it is completely absorbed.
I cover the bowl with plastic wrap and let it rest for 45 minutes at t.a.
After the time has passed I make reinforcing folds inside the bowl by lifting the dough flaps one at a time around the entire perimeter and fold it back on itself.
I cover the bowl again with plastic wrap and let it rest for 30 minutes.
I repeat the previous step at least 3 times then place the dough in the refrigerator to rest overnight in the bowl covered with plastic wrap.
The next day I remove the bowl from the refrigerator and let the dough acclimate for at least 4 hours.
Once the rising is complete, I roll out the dough gently, avoiding breaking the bubbles that were created by rising, in a baking dish previously well oiled
I poke holes with my fingertips and drizzle with evo oil.
I bake in a static oven previously heated to 250 degrees at half-high for at least 20 minutes.
When cooked, I let the focaccia cool out of the oven and drizzle with T&C truffle-flavored oil and dust the surface with T&C truffle salt.

FOR THE PATE
Wash the chicken livers thoroughly under running water, removing any remaining fat.
Roughly chop them and place them in a high-sided saucepan with the chopped onion ,garlic, sage, capers, anchovies chopped carrot and celery, wine and half a glass of water, salt and a sprinkling of freshly ground black pepper. Bring to a boil over low heat and cook about 25 minutes over low heat until all the sauce has almost completely set.
You add the marsala wine with the heat off and with an immersion blender blend everything together creating a pate.
When the mixture is cold you add 2 tablespoons of truffle sauce and a drizzle of T&C truffle oil, mixing well.

DISH COMPOSITION (SERVING)
In a soup plate, create quenelles with the cooled paté using 2 soup spoons slightly moistened with water, passing the paté from spoon to spoon so as to create the characteristic quenelle . Top with T&C truffle shavings and a drizzle of T&C truffle oil. sprinkle the dish all around with truffle seasoning and top with 2 slices of focaccia placed on the side.