← Nouns Cooking · Italian

Ingredients

• 300 g Chicken livers, trimmed of sinew
• 1 small onion, finely chopped
• 3 tbsp extra virgin olive oil
• 2 sage leaves
• 80 ml dry white wine or vin santo
• 1 tbsp Capers, rinsed
• 2 anchovy fillets in oil
• 15 g Butter
• 100 ml chicken stock
• 1 Tuscan bread or baguette, sliced and toasted
• Salt
• Black pepper

Method

1. Warm the oil in a frying pan over medium-low heat and cook the onion with the sage for 8 min until soft.
2. Raise the heat to medium, add the livers and brown them for 3–4 min, turning.
3. Pour in the wine and let it bubble away for 2 min, then add a splash of stock and simmer for 5–6 min until the livers are cooked through with no pink left inside (75°C / 165°F).
4. Take off the heat, remove the sage and add the capers, anchovies and butter. Chop everything together on a board, or pulse briefly in a processor, into a coarse paste. Season with salt and pepper.
5. Dip the edge of each toast quickly in warm stock, spread generously with the pâté and serve warm or at room temperature.

Tips

• Chicken livers must be cooked right through; under-cooked livers are a known cause of food poisoning.
• The pâté keeps 2 days covered in the fridge; warm gently before spreading.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina Pasta Grammar Inside the Rustic Kitchen