Make Ahead

Tuscan Chicken Liver Paté

January 21, 2010
10 Ratings
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

Test Kitchen Notes

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 —The Editors

  • Prep time 15 minutes
  • Cook time 15 minutes
  • 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
  • 5 sage leaves
  • 2/3 cup dry white wine
  • 1/2 teaspoon grated lemon zest
  • 1/2 cup grated parmigiano reggiano
In This Recipe
  1. Trim any sinews from the livers and dry well with paper towels.
  2. In a large skillet, melt the butter and olive oil over medium-high heat. Sauté the shallots, garlic, anchovy, capers and sage until shallots are lightly browned, 6 minutes or so.
  3. 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.
  4. 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.

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