This Roman recipe is called salsum sine salso, which means salt-fish without salted fish and it’s actually in the seafood section of the Apicius recipe collection. The original recipe suggests that the prepared liver should be placed in a fish mold so when served it would look like a fish, since I didn’t have a fish mold, I used a regular container. The recipe doesn’t specify how it should be eaten so I served it as a pate, since the result isn’t too different from a pate.

Ingredients:
500g chicken liver
1 tsp salt
1 tsp black pepper
Olive oil 

Recipe: clean the chicken liver, first with cold water and then by cutting off any tissue. In a pan, heat some olive oil, then add the liver and fry it for around 5 minutes (the liver should be slightly pink inside). Transfer the liver to a food processor and add the salt and black pepper, blend it all together until it has a pate texture. Drizzle some olive oil on top and let it cool.