Wash and clean the chicken livers thoroughly, taking care to carefully remove, intact, any gall bladders that are still present. If you a prefer a less intense flavour, soak the chicken livers in a bowl of cold water with a spoonful of vinegar for about 15 minutes. Put 4 spoonfuls of olive oil in a pan with the thinly sliced onion, and cook over a very low heat for about 10 minutes. Drain any liquid from the chicken livers and, after cutting them into 4 pieces, put them in the pan with the onion. Season with salt and sauté for at least 10 minutes; then add the broth, a little at a time, until the livers are cooked (this will take about 40 minutes). Finally pour in the Vin Santo and, when it has evaporated, remove the pan from the heat. When the mixture has cooled down, divide it in half. Add the capers and anchovies to one half of the chicken livers and chop everything together, either – as per tradition – with a “mezzaluna” knife, or with a food processor, until you reach the right consistency. If you wish, you can add a knob of butter to soften the taste. Now remove the onions from the remaining half of the chicken livers, cut them into thin slices, add the rocket and chopped radicchio and dress with olive oil, balsamic vinegar and salt. 

Serve this tasty appetizer accompanied by bruschetta spread with the warm chicken liver pâté.