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| Tuscan Chicken Liver Pate |
The capers, anchovies and balsamic vinegar add a lovely depth of flavour to the pâté and marry well with the chicken livers
Tuscan Chicken Liver Pate ingredient: 400 grams fresh chicken livers. 1 tablespoon olive oil. 2 tablespoons butter. 1 onion, finely chopped. 2 teaspoons finely chopped rosemary. 2 cloves garlic, crushed. 1 tablespoon capers 3 anchovy fillets, chopped. 1/2 cup vinegar. 1 tablespoon balsamic vinegar. 1/3 cup freshly grated Parmesan. sea salt and freshly ground pepper. To serve: grilled crostini. 2 eggs, hardboiled, peeled and chopped. cornichons
Tuscan Chicken Liver Pate recipe: Trim any sinew and connective tissue from the livers and discard. Cut each liver into 4 pieces. Heat the oil and butter in a saute pan over a medium heat and add the onion, rosemary. garlic, capers and anchovies with a small pinch of salt. Cover and cook until the onions are very tender, stirring occasionally. Add the livers, season and cook gently for 5 minutes You don't want the livers to get a hard crust. Add the vinegar and cook for a few minutes until reduced a little but the mixture is still very soupy. Cool for 10 minutes then transfer to a food processor and add the Parmesan. Blend until very smooth, taste and season if needed Scrape into a bowl, cover and refrigerate for at least 2 hours for the flavours to develop
To serve: Transfer to a dish and serve with crostini, eggs and cornichons. Makes about 1 and 1/2 cups
The pâté will keep for 3 days, covered and refrigerated. By then, the tuscan chicken liver pate is ready
