Make Ahead
Tuscan Chicken Liver Paté
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63 Reviews
Anita
May 10, 2016
Delicious and great finding this recipe! I used organic livers, soaked in milk, all the tips from others. Thanks all! I'll offer one too- just saute livers until cooked, evaporate some of the wine but no need to have all absorbed, a few Tbs. left in the pan are useful for a good texture when you puree it. Don't over-cook the livers, they are delicate. The ingredient flavors are fabulous together. A winner and I will use for parties, it is so good warm! And bravo it isn't a typical pate with so much extra butter. This recipe gets away without it
somehow. But a little of the cooked wine liquid is magic. I used dry Manzanilla sherry. Thank you!
somehow. But a little of the cooked wine liquid is magic. I used dry Manzanilla sherry. Thank you!
Steve P.
December 29, 2015
I made this for a recent dinner party and one of our guest described it as the best pate he'd ever had. It is delicious.
Nancy
July 28, 2015
Wow! Wow! Wow!! I just finished making this and it is bananas! I love the addition of the lemon zest and parm. Definitely adds that umami flavor everyone talks about. My chicken livers were from Whole Foods and not organic. I did soak in milk with some Kosher salt for 2 hours, don't know if that's necessary but I went by other reviews so I guess I'd do it again. This smelled amazing cooking and tastes like heaven. I am excited to serve at my next get together. Thank you!!
gluttonforlife
July 28, 2015
Love that this recipe lives on here! It's a perennial favorite of mine. (But do find organic in future if at all possible, as the liver is the body's filter and thus prone to store toxins.)
gluttonforlife
August 27, 2015
Thanks for your input; nevertheless I stand by my recommendation to use the best quality organ meats possible.
gluttonforlife
August 27, 2015
Yes, thank you very much for expressing your opinion. I defer to you on this matter as I am not a medical professional.
Jaxmccaff
June 10, 2015
Really good and easy. Felt like it was missing a punch of something to me but will make again.
Hallie
April 2, 2015
Really decadent tasting, and yet totally economical. And I was 'meh' about paté before but this recipe converted me to a liver lover!
Jonathan E.
November 23, 2014
Amazing recipe! Great flavor balance, and the cheese makes it have a distinct Italian flair. Whatever you do, DON'T go over on the lemon zest; too much ruins an otherwise lively paté.
Claudia E.
February 1, 2014
Delicious. I replaced the parmiggiano with 1 hard-boiled egg, to get consistence whilst keeping the taste focus on the liver, it worked beautifully. Thank you.
gluttonforlife
February 1, 2014
Ah, nice idea! Though I do recommend you try it with the Parmesan at some point because of the delicious umami boost.
bricolage
July 28, 2013
I have made this a few times and it is pretty fantastic.
A couple notes: buy the best livers you can find, you can really taste the difference between a good quality chicken liver and a bad one, try soaking in milk for an hour or two before using them.
I up the amount of anchovy in this recipe as I like that extra salty punch.
A couple notes: buy the best livers you can find, you can really taste the difference between a good quality chicken liver and a bad one, try soaking in milk for an hour or two before using them.
I up the amount of anchovy in this recipe as I like that extra salty punch.
Melicia
March 13, 2013
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.
ChefManuela
March 10, 2013
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-tuscany.com
Manuela www.cooking-class-authentic-tuscany.com
Davis B.
February 8, 2013
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
inpatskitchen
February 13, 2012
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!!
gluttonforlife
February 13, 2012
So glad to see this recipe is still going and that it was a success for you!
Burnt O.
November 5, 2011
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.
grm
November 29, 2010
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.com/recipes/chicken-liver-pate-march-2007.
humblecook
November 24, 2010
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.
adashofbitters
November 23, 2010
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.
pierino
November 23, 2010
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.
adashofbitters
November 23, 2010
Oh, don't worry about that. We have Negronis at least once a week. I just wanted to sparkle it up in celebration.
gluttonforlife
November 23, 2010
Happy Thanksgiving! Ignore the purists, and don't forget the parmigiano!!
adashofbitters
November 23, 2010
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!
lastnightsdinner
November 23, 2010
Don't even *think* about it, Dietsch, or you'll be sleeping with the squirrels!
adashofbitters
November 24, 2010
I've discovered there's a name for this concoction of Campari, vermouth, and prosecco: Negroni Sbagliato.
http://projects.washingtonpost.com/recipes/2009/08/12/negroni-sbagliato/
That's cool. I suspected I wasn't the first to combine those ingredients.
http://projects.washingtonpost.com/recipes/2009/08/12/negroni-sbagliato/
That's cool. I suspected I wasn't the first to combine those ingredients.
thirschfeld
November 24, 2010
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.
sgold72
November 12, 2010
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!
thirschfeld
June 8, 2010
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.
thirschfeld
June 3, 2010
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
csheago
May 4, 2010
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.
NakedBeet
April 17, 2010
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.
susy
April 16, 2010
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.
gluttonforlife
April 16, 2010
As I said, I've never seen the addition of parmesan anywhere else...perhaps it should be called "Tuscan-Inspired"? Hope you enjoy...
pierino
April 16, 2010
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?
lastnightsdinner
April 15, 2010
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!
Aliwaks
April 14, 2010
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??
Loves F.
April 14, 2010
Congrats! This sounds and looks so delicious! I've been looking for a good pate recipe, and I think might just be it!
pierino
April 14, 2010
Have to love that chicken fegato!. Very Tuscan and it might form a tripletta with a mushroom (funghi, truffle) crostino and another one with tomato, garlic and basil.
Annelle
April 14, 2010
Congratulations! This is a fantastic recipe!
gluttonforlife
April 14, 2010
Did you ever try this to see if it was the answer to your Tuscan dreams?
aargersi
April 14, 2010
YUM - and congrats on being the wildcard, this looks awesome - I thought my pate was pretty good but this looks better!
wanderash
April 14, 2010
i looooove chicken liver pate and this looks fabulous! Congrats on the win!
Annelle
January 23, 2010
Can't wait to try this! I fell in love with warm chicken liver spread in Tuscany, and have NEVER been able to achieve the taste again...I believe this is IT!
Thank you!
Thank you!
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