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
Difficulty: easy | Prep time: 10 minutes | Cook: 55 minutes |
Serves: 8 | Cost: low |
Ingredients
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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
Instructions
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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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