Chicken liver pâté

Chicken liver pâté

Pâté di fegatini di pollo

By
From
Simple Cooking
Makes
600 g
Photographer
Alastair Hendy

This recipe originally comes from Tuscany, but I have varied it a little so that it more closely resembles the much talked-about pâté de foie gras of goose or duck.

Ingredients

Quantity Ingredient
500g chicken livers
4 tablespoons olive oil
1 tablespoon sage, finely chopped
1 garlic clove, peeled and puréed
1 tablespoon parsley, finely chopped
1 tablespoon sweet sherry
150g unsalted butter
1 tablespoon good brandy
salt
pepper

Method

  1. Line a suitably sized terrine dish, or 4–6 individual ramekins, with greaseproof paper or clingfilm.
  2. Using a paring knife, clean the livers by cuting away any green patches and membrane, removing the fibres around the centre of each.Wash and dry well, then roughly chop.
  3. Fry the livers in the oil over a medium heat with the sage, parsley, garlic, and some salt and pepper for about 10 minutes, turning, until still pink in the middle. Remove from the heat and leave to cool.
  4. Blend the mixture in a food processor, adding the brandy and the sherry to the machine while operating, for 3–4 minutes, until you have a rough paste. Return the paste to the pan, add the butter and melt over a low heat until the liver mixture becomes very homogenised, a couple of minutes.
  5. Pour the pâté into the terrine dish or individual ramekins, and smooth on top. Allow to rest and cool in the fridge for a couple of hours, until solid. Eat spread on crostini (pieces of toasted bread).

Leftovers

  • A little pâté added to meaty pasta sauces or to meat or vegetable stuffings gives a wonderful flavour.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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