Chicken Liver Pate (1 jar)

A recipe from Anna del Conte. Serve on crostini, toast or french bread brushed with olive oil and baked until golden.

Chicken Liver Pate (1 jar)
Print Recipe
Chicken Liver Pate (1 jar)
Print Recipe
  1. Trim the gristle and fat from the livers, wash and pat dry.
  2. Warm the oil in a frying pan and gently saute the celery, shallot, garlic and sage until soft – about 8 minutes – then add the chicken livers and cook very gently – they must not fry – until they lose their pinkness.
  3. Add 1 tbsp tomato puree, stir, raise the heat slightly, add the wine and cook until the wine has evaporated. Season to taste.
  4. Remove from the heat and add the capers and anchovies. Now you can either turn the mixture on to a board and chop roughly or blast in a food processor – but brief pulses, you don’t want to obliterate all the texture.
  5. Return the mixture to the pan, add the butter and cook gently for 2 minutes. At this point you can put the paté in a large jar and seal with melted butter.
  6. When you’re ready to eat, cut the bread into slices, brush with olive oil and bake until golden. When baked, spread with paté and serve.
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