This is a recipe I learned in cooking school in Florence:
1/2 lb chicken livers and hearts
1/2 finely chopped medium white onion
2 chopped and deboned anchovies or 1 tbsp anchovy paste
2 tbsp white wine vinegar, plus 1/2 cup
2 oz butter
2 tbsp EVOO
3 tbsp dry white wine
salt and pepper, to taste
Soak livers and hearts in cold water and 1/2 cup vinegar for at least 1/2 hour. Drain and clean, chop.
Heat EVOO in pan and gently cook onion and hearts, uncovered, for 15 min. Turn up heat and add livers. Add wine and let alcohol evaporate, then reduce the heat and cook for 20 min, uncovered.
Take pan off heat and add the anchovies until they melt.
Add capers, vinegar (2 tbsp) salt, pepper and butter. Process everything together.
You can vary by using different alcohol (vin santo, spirits or Marsala wine) or adding different herbs (sage, rosemary or bay).
Very similar to JoanN's except with butter and wine.
Heat 2 tablespoons evoo over medium heat. Add 8 oz coarsely chopped chicken livers, 1/4 cup finely chopped parsley, 4 finely chopped fresh sage leaves, and 1/4 cup drained capers and cook for about 10 minutes until liver is no longer pink. Add 3 finely chopped anchovy fillets, 1 tablespoon red wine vinegar, and S&P to taste.
I really like this one, although I often omit the capers.