Tuscan chicken liver paté

    28 min

    Tuscan chicken liver paté is traditionally served over Tuscan unsalted bread as appetizer. Easy, tasty and quite inexpensive, it's great for classy dinner as to feed a crowd: with 250g chicken liver you'll have enough spread for 30 slices of bread or big crostini.

    2 people made this

    Makes: 30 crostini

    • 250g chicken liver, chopped into 2 to 3cm pieces
    • 1 clove garlic
    • 1/2 onion, finely chopped
    • 2 sticks celery, finely chopped
    • 2 carrots, finely chopped
    • 1 tablespoon extra virgin olive oil
    • 50g butter
    • 100ml white wine
    • 1/2 lemon, juiced
    • 1 tablespoon white wine vinegar
    • 1 bay leaf
    • 2 to 3 fresh sage leaves
    • 1 sprig rosemary, chopped
    • salt and pepper, to taste
    • 2 tablespoons capers

    Prep:10min  ›  Cook:18min  ›  Ready in:28min 

    1. Blanch the chicken liver for 3 minutes in boiling water. Drain.
    2. In a pan cook garlic, onion, celery and carrot in oil and butter a few minutes. Add the chicken liver, coat well in oil and cook until golden. Add wine, lemon juice, vinegar, bay leaf, sage and rosemary. Cook on medium heat until most of the liquid evaporates, about 15 minutes.
    3. Season with salt and pepper. Discard garlic and bay leaf and transfer to a blender. Add capers and blend to a spread consistency.
    4. Spread on Tuscan bread and serve. Or transfer in an airtight container and refrigerate for up to 2 to 3 days.

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