Chicken liver pate

Chicken liver pate

Pate di fegatini di pollo

By
From
The Collection
Makes
600g
Photographer
Alastair Hendy

Ingredients

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

Method

  1. Line a suitably sized terrine dish, or 4–6 individual ramekins, with greaseproof paper or cling film.
  2. Using a paring knife, clean the livers by cutting 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.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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