Chicken Liver Pâté

Chicken liver pâté is a classic Tuscan appetizer, rich and with an intense flavor.

Ingredients

• 300 g chicken livers
• 50 g butter
• 1 small onion
• 1 salted or oil-packed anchovy
• 1 tablespoon salted capers
• A few sage leaves
• 1 small glass of Marsala wine (or other fortified wine)
• Salt and pepper to taste
• Chicken or vegetable broth (optional)

Preparation

1. Clean the livers, removing any traces of bile, then rinse them under running water.
2. Finely chop the onion and sauté it in a pan with the butter until it becomes translucent.
3. Add the livers to the pan and let them brown over medium-high heat for a few minutes.
4. Deglaze with the Marsala and let it evaporate.
5. Add the sage, desalted capers, and desalted and chopped anchovy. Mix the ingredients well.
6. If the livers seem dry, you can add a bit of broth to prevent them from sticking.
7. Adjust salt and pepper, then let cook over low heat until the livers are tender, about 10-15 minutes.
8. Remove from heat and let cool slightly.
9. Blend everything with an immersion blender or in a food processor until the desired consistency is reached. If necessary, add more butter to make the mixture creamier.
10. Taste and adjust salt if necessary.

It is possible to serve the chicken liver pâté spread on toasted bread crostini or as a filling in vol-au-vents. You can also garnish it with some capers or aromatic herbs for a final touch.

Trivia

Chicken liver pâté can be prepared in advance and stored in the fridge. To keep it better and to enhance its flavor, some chefs recommend covering the surface with a thin layer of melted butter, which acts as a “seal”.