Italian chicken liver pate

    1 hour 5 min

    If you ever visited Tuscany, you might have been lucky enough to try this traditonal chicken liver pate crostini. In this recipe, apple is added to balance the flavour and anchovies adds a nice salty touch. If possible, serve it with Tuscan bread, which is unsalted.

    6 people made this

    Serves: 6 

    • 300g chicken livers
    • 3 to 4 tablespoons extra virgin olive oil, as needed
    • 1 stalk celery, finely chopped
    • 1/4 onion, finely chopped
    • 1/2 carrot, finely chopped
    • 1 clove garlic, minced
    • 100g beef mince
    • 1 tablespoon capers
    • 1 tablespoon tomato puree
    • 1/4 apple, peeled and chopped
    • 1 tablespoons anchovy paste
    • 70g butter
    • salt
    • Tuscan bread to serve

    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Blanch the chicken liver in boiling water for 3 minutes; drain and roughly chop.
    2. Heat oil in a large frying pan; add celery, onion and carrot and cook until they start to soften. Add chopped chicken liver, beef mince and capers. Cook for 5 minutes, stirring.
    3. Add tomato puree, apple and salt. Cook for 30 minutes, adding water when it tends to dry out. Just before removing from heat, stir in anchovy paste and butter; stir well.
    4. Transfer to a food processor and process until smooth and spreadable. Season with salt carefully as the anchovies already add salt.
    5. Toast the bread and serve with the chicken liver pate. Serve warm.

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