Chicken liver pate

Chicken liver pate

The chicken liver pate is served as an appetizer on toasted bread. A  very easy recipe for an Italian, very tasty, finger food.

Chicken liver pate

chef19Difficulty: easy clock96 Prep time: 10 minutes cooking15Cook: 55 minutes
food27Serves: 8 coins15 Cost: low


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  • 500 g chicken livers
  • 1 clove garlic
  • 1 slice  lemon
  • 15 capers
  • 6 sage leaves
  • olive oil
  • 3 tablespoons vinegar
  • 1 glass white wine
  • salt, pepper or 1 dry red pepper


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Clean the chicken livers  eliminating the fat pockets of gall and wash them well.

Put in a saucepan with olive oil, about 6-8 tablespoons, the livers, a clove of peeled garlic, a slice of lemon, capers, sage and heat for a few minutes, stirring.

Pour the vinegar and after 2-3 minutes, add the white wine. Add salt and pepper.

Simmer over low heat and covered container, for 50 minutes, stirring occasionally.

Remove the lemon and clove ‘garlic and go all in a blender or in a food processor.

Season with salt if needed.

At this point, you can also add a knob of butter to make pate creamier. Alternatively, you can add a drizzle of olive oil.

Take slices of unsalted bread and toast in the oven for a few minutes.

Serve slices of warm bread with chicken liver pate!

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