This pâté pairs a strong-flavored chicken liver with an equally strong sauce to balance the flavor. Even those who are normally turned off by the taste of liver might enjoy this Tuscan spread!
Watch the Pasta Grammar video where we make this recipe here:
Serves 6-8.
For this recipe, you will need:
- 1/2 tbsp (7g) unsalted butter
- 1 tbsp (15ml) extra virgin olive oil
- 1/4 white onion, chopped
- 2-3 fresh sage leaves
- 5.5 oz (150g) chicken liver, cubed
- 2-3 cups chicken stock (the amount needed will vary)
- 1/4 cup (60ml) red wine
- Salt
- 2 tbsp (15g) capers, diced
- 2 anchovies, chopped
- Bread for serving
Add the butter and olive oil into a small saucepan over medium heat. When the butter has melted, add the onion and sage. Sauté for 2-3 minutes or until the onion is tender and slightly transparent.
Add the chicken liver and sauté until lightly browned on all sides. Meanwhile, in a small saucepan, warm the chicken stock over low heat.
When the liver is browned, add the wine and bring to a simmer. Cook for 3-5 minutes or until the smell of alcohol has evaporated.
Ladle in just enough of the warm chicken broth to submerge the liver. Bring to a simmer, cover, and cook for 25 minutes.
Add the diced capers and anchovies. Blend the sauce until it becomes a smooth, even spread.
Serve warm on a piece of fresh bread. Buon appetito!