Tuscan Chicken Liver Pate

From The Food52 Cookbook (HarperCollins 2011), a friend told me I had to try this recipe and she was right. It's delicious. The addition of lemon, Parmesan, anchovy and caper give this pate a complex flavor. For a looser, more mousselike spread, don't let all the liquid evaporate from the pan. You can always adjust the consistency as you buzz it in the food processor by drizzling in olive oil, water or even wine as you mix in the food processor.

Tuscan Chicken Liver Pate i i
Eve Turow for NPR
Tuscan Chicken Liver Pate
Eve Turow for NPR

Makes about 2 dozen crostini

1 pound (preferably) organic chicken livers

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 large shallots, thinly sliced

1 large garlic clove, smashed

3 anchovy fillets (or 1 tablespoon anchovy paste), chopped

1 tablespoon capers, minced

4 to 6 sage leaves, chopped

Salt and freshly ground black pepper

2/3 cup dry white wine

1/2 teaspoon grated lemon zest

1/2 cup grated Parmesan

Grilled country bread, for serving

Trim any sinew from the livers and dry them well with paper towels.

In a large skillet, melt the butter and olive oil over medium-high heat. Saute the shallots, garlic, anchovies, capers and sage until the shallots are lightly browned, 6 minutes or so.

Season the chicken livers with salt and pepper and add them to the pan. Cook over high heat until browned, then add 1/3 cup of the wine and keep stirring with a wooden spoon, breaking up the livers as they start to cook through. When the wine is absorbed, add the remaining 1/3 cup and repeat the process.

Remove from the heat and transfer the mixture to a food processor. Process until quite smooth, then add the lemon zest and Parmesan and process again. Taste and add salt or pepper as needed. Serve warm or at room temperature, spread on grilled country bread.

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