A recipe from Anna del Conte. Serve on crostini, toast or french bread brushed with olive oil and baked until golden.
Ingredients
- 400 g free-range chicken livers
- 4 tbsp olive oil
- A small stick celery finely chopped
- A shallot finely chopped
- A garlic clove finely chopped
- 1 tsp finely chopped sage
- 1 tbsp tomato puree
- 100 ml dry white wine
- salt and black pepper
- 1 tbsp fine capers chopped
- 4 anchovy fillets chopped
- 25 g butter plus extra for sealing
- French bread and butter to serve
Servings:
Instructions
- Trim the gristle and fat from the livers, wash and pat dry.
- 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.
- Add 1 tbsp tomato puree, stir, raise the heat slightly, add the wine and cook until the wine has evaporated. Season to taste.
- 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.
- 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.
- 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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