About this recipe:This is a traditional Italian starter that is, essentially, liver pate served on toasted rustic bread. This is a nice recipe for parties and wine tastings. For vegetarians in attendance, you can also prepare a version with finely chopped (and drained) herbed tomatoes as it is equally delicious. You can serve the dish hot or cold on toasted baguette or ciabatta.
3 tablespoons olive oil
1 teaspoon chopped onion
1 teaspoon chopped celery
1 carrot, chopped
2 cloves garlic, pressed
125g chicken livers, rinsed and sliced into strips
125g lamb or pork livers, rinsed and cut into strips
125ml red wine
1 tablespoon tomato puree
2 tablespoons chopped fresh parsley
3 anchovy fillets, chopped
2 tablespoons chicken stock or water
1 tablespoon capers
salt and pepper to taste
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Method Prep:5min › Cook:25min › Ready in:30min
Heat the oil in a frying pan over low heat. Add the onion, celery, carrot and garlic; cook and stir for about 5 minutes until onions are soft.
Pat the chicken and lamb liver dry, and add to the pan. Fry over low heat until all sides are browned. Pour the red wine over the liver, and let it vaporise for a minute. Stir in the tomato puree, half of the parsley, anchovies, chicken stock, salt and pepper. Cover, and simmer for about 20 minutes.
Use a hand-held blender to puree the liver mixture. If you don't have one, transfer to a food processor, and process until smooth. Return to the frying pan and stir in the butter, capers and remaining parsley.
I loved this recipe. The only reason that I am rating this a 3 star instead of a 5 star recipe is that the ingredient list did not specify any butter nor any amount of butter. The only mention of butter was in the instructions where it said to add the butter and the capers and remaining parsley. I had to review lots of recipes to try to decide how much butter that I should add. I finally added about 3 ounces. Next time I would also add more capers but that is a personal preference. - 08 Aug 2012