Tuscan Chicken Liver Paté
Share
- ✉
-
Author Notes: An old boyfriend, obsessed with all things Italian, taught me to make this deliciously intense spread that rivals anything your Jewish grandmother served. Olive oil and butter replace the schmaltz and this version has one touch I've never seen anywhere else: parmigiano reggiano. Serve this with traditionally thin crostini or thicker grilled country bread, and maybe even a garnish of fried sage leaves. - gluttonforlife
Food52 Review: gluttonforlife's Tuscan Chicken Liver Paté is a rich dose of umami spread on grilled country bread. Unlike typical French versions, this Tuscan paté gets its seasoning from anchovy, capers and parmesan -- giving it a well-rounded, nuanced salting -- in addition to aromatic sage, shallot and garlic. Cooking the wine down in two stages helps draw in every bit of flavor from the deep brown fond along with the gentle acidity of the wine. For a looser, more mousselike spread, we recommend that you don't let all of the liquid evaporate from the pan, but you can always adjust the consistency as you buzz it in the food processor by drizzling in olive oil, water or even wine (depending on how unctuous or boozy you like your paté). Be sure to dry the livers well and wear an apron -- they spatter and pop like mad. - A&M - A&M
Makes about 2 dozen crostini
- 1 pound organic chicken livers
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 large shallots, thinly sliced
- 1 large clove garlic, smashed
- 3 anchovy filets (or 1 tablespoon anchovy paste)
- 1 tablespoon capers, minced
- 4-6 sage leaves
- 2/3 cups dry white wine
- 1/2 teaspoon grated lemon zest
- 1/2 cup grated parmigiano reggiano
- grilled country bread, for serving
- Trim any sinews from the livers and dry well with paper towels.
- In a large skillet, melt the butter and olive oil over medium-high heat. Sautee the shallots, garlic, anchovy, capers and sage until shallots are lightly browned, 6 minutes or so.
- Season the chicken livers with salt and pepper and add to the pan. Cook over high heat until browned, then add half of the white wine (1/3 cup) and keep stirring with a wooden spoon, breaking up the livers as they start to cook through. When the wine is absorbed, add the second 1/3 cup and repeat the process.
- Remove from heat and transfer to a food processor. Process until quite smooth, then add lemon zest and cheese and process again. Taste and add salt or pepper as needed. Serve warm or at room temperature to spread on grilled country bread.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Nose to Tail Recipe
Tags: Cocktail Party, entertaining, Holidays, Italian, offal, savory
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
2 months ago Melicia
I made this a few weeks ago and was amazed. Added a bit more lemon juice then the recipe called for and let it hang out for 24 hours in the fridge. Perfect.
3 months ago ChefManuela
Usually we don't use shallots but onions, shallot is not that common in Tuscany, on the other congrat for using anchovies, when we teach we always give the option and no one wants it!
Manuela www.cooking-class-authentic...
4 months ago Davis Bliss
Ok, I always HATED chicken livers as a child(my brother & mother had a corner on that market). However, I have been seeing so many tantalizing pictures of terrines, rillettes & pates of late that I figured it was time to take the plunge. This recipe came very highly recommended, waas easy & fun to make, and absolutely delicious, a great meal in the middle of a blizzard with a bowl of sauteed kale & chick peas. Thank you
over 1 year ago inpatskitchen
I just finished off the last of this...made it for my dad and his wife as part of their birthday dinner the other day. Thank you so much for this wonderful recipe!!
over 1 year ago gluttonforlife
So glad to see this recipe is still going and that it was a success for you!
over 1 year ago Burnt Offerings
I just made a double batch of this to take to the Food52 DC cookbook launch party tomorrow afternoon, and a small dinner party tomorrow night. It is stupendous! Thanks for making me look good.
over 1 year ago gluttonforlife
I hear you weren't the only one! So glad you enjoyed this.
over 2 years ago grm
I want to add some context. This recipe is very good, but I made it side-by-side with a "plain" chicken liver paté, (no cheese, no anchovy, more liquor in the deglaze) and I have to say that if you have very good, fresh chicken livers, this recipe does not enhance the flavor of the livers the way that a simpler preparation does. I don't have a recipe for what I made (maybe I'll write it up), but this is by the same person that I learned from: http://www.foodandwine....
over 2 years ago humblecook
I made this last night and it was so sensational my husband and I sat down and ate it warm straight from the food processor - this is a faboulous recipe, so simple, yet such rich flavours - thank you for sharing it.
over 2 years ago adashofbitters
I'm getting ready to put this together today, as part of our Thanksgiving festivities. I'm planning to pair it with an Americano Royale, if you will. An Americano is ordinarily Campari, red vermouth, and soda. I'll be subbing Prosecco for the soda, because that's my brand of crazy.
over 2 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
Now, if you want my brand of crazy make Negronis. The cocktail of the Italian "futurists" back in the '20's. Equal parts gin, sweet vermouth, campari. A few drops of bitters. Prepare in an ice chilled shaker.
over 2 years ago adashofbitters
Oh, don't worry about that. We have Negronis at least once a week. I just wanted to sparkle it up in celebration.
over 2 years ago gluttonforlife
Happy Thanksgiving! Ignore the purists, and don't forget the parmigiano!!
over 2 years ago adashofbitters
Just finished assembling this. It's delicious, seriously. It's only because I fear death that I'm keeping myself from eating it all today!
over 2 years ago lastnightsdinner
Don't even *think* about it, Dietsch, or you'll be sleeping with the squirrels!
over 2 years ago adashofbitters
I've discovered there's a name for this concoction of Campari, vermouth, and prosecco: Negroni Sbagliato.
http://projects.washingtonpost...
That's cool. I suspected I wasn't the first to combine those ingredients.
over 2 years ago thirschfeld
I made the liver pate about 4 months ago and after tasting it I hid it in the back of the fridge and ate it every morning for breakfast when no one was around. Think I will have to bust out another batch and actually share it this time. Gonna have to give the cocktails a go too.
over 2 years ago sgold72
We just spend 2 weeks in Tuscany and my husband order the chicken liver pate every lunch and dinner...can't wait to surprise him with this recipe!! Can't wait to make this!
almost 3 years ago thirschfeld
Just finished making this and I am eating this for breakfast right now. I am afraid I won't be able to stop. This is going to the top of my liver pate list.
almost 3 years ago thirschfeld
I just took 33 cornish game hens to the processor and one of the things I am going to do first is take the livers and make your wonderful looking pate. I can't wait
about 3 years ago csheago
This was first try at homemade pate and it was wonderful, thank you. I soaked the livers in milk for 2 hours before just to mellow them out a touch; I wanted to go slow. I also added some sliced white mushrooms to the saute and they added a little body and an earthy hint to the final product and to the sage. Delicious.
about 3 years ago NakedBeet
How did I miss this? Congrats on the Wildcard win! Love chicken pate and am curious to try this out. And that sage leaf is gorgeous, beautiful photo. Makes me want to eat it right off the screen.
about 3 years ago gluttonforlife
Thanks, NB and welcome home!
about 3 years ago susy
Sorry to correct....but I live in tuscany and one never puts parmigiano in crostini never heard of it sounds like an american version or lemon zest all the rest yes it is wonderful I'm having it this weekend.
about 3 years ago gluttonforlife
As I said, I've never seen the addition of parmesan anywhere else...perhaps it should be called "Tuscan-Inspired"? Hope you enjoy...
about 3 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
some how I missed the parmigiano on the first pass. And I agree. Liver is liver, you don't need to liven it up too much. Could we move on to rabbit liver?
about 3 years ago lastnightsdinner
Congrats on your Wildcard win! This looks absolutely delicious - I usually go French with my chicken liver pate, but I love these flavors and will definitely give this a try!
about 3 years ago gluttonforlife
Let me know what cocktail you pair it with! ;-)
about 3 years ago Aliwaks
Oh yum..yum CONGRATS! I love this I want some right now!!!..would be a fabulous starter to whatever I end up doing with the RAMPS sitting in my fridge or topped with a grilled ramp??
about 3 years ago gluttonforlife
Would definitely benefit from a grilled ramp!
about 3 years ago monkeymom
wonderful! congrats!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Congrats, gluttonforlife! This sounds absolutely delicious!
about 3 years ago Loves Food Loves to Eat
Congrats! This sounds and looks so delicious! I've been looking for a good pate recipe, and I think might just be it!
about 3 years ago jridolfi
This is a definitely going on my "to try" list.....love the anchovy twist