Finely chop the onion.

Heat olive oil in a pan, add the onion, and cook until caramelized (but not burnt).

Finely chop the garlic cloves and add them to the pan.

Cook for another 2 minutes.

Wash and clean the chicken livers thoroughly.

Add them to the pan along with the rosemary sprig and bay leaf.

Sear for 2–3 minutes until slightly browned.

Pour in ½ glass of cold water.

Let it simmer until the water evaporates and the livers are cooked through.

Add butter, salt, black pepper, and optionally dried thyme.

Let the mixture cool to room temperature.

Transfer to a blender and process until smooth and creamy.

For a rustic texture, mash with a fork instead.

Spread into a dish, garnish with red pepper flakes and a drizzle of melted butter.

Serve with fresh bread, toast, or crackers.