Slice the onions very finely and put them in a pan with the extra virgin olive oil.
Let them simmer over low heat for 10-15 minutes, until they become translucent.
Rinse the livers well under cold running water.
Drain them and dry them with kitchen paper.
Cut them into medium-sized pieces and remove any green parts.
Add the livers to the onions, add sage and capers and sauté for 10 minutes.
Deglaze with white wine.
Add salt (if needed) and pepper.
Add some chicken broth and cook for 45 minutes (stirring and adding more broth as needed).
Once the mix turns creamy, add anchovy paste and stir thoroughly.
Turn the heat off and let it cool.
Pour into the mixer, add a drizzle of oil and blend lightly, leaving the paté quite coarse.
Place in a bowl and bring to the table.