Liver pâté is a great classic of Tuscan cuisine, an unfailing protagonist in rustic crostini for holidays and special occasions. Prepared with chicken livers, onion, capers, anchovies and vin santo or marsala, this pate is creamy, intense and enveloping, perfect for spreading on slices of warm toast.
An appetizer with a strong, old-fashioned flavor that encompasses all the character of peasant tradition. Find out how to prepare real Tuscan liver pate, with all the secrets for an authentic and irresistible result.
1. Slice the onions very finely and place them in a saucepan together with the extra virgin oliveOlive Oil Let them wilt on a gentle heat for 10-15 minutes, until they have turned transparent.
2. Rinse the livers well under cold running water. Drain and dry them with paper towels. Cut them into pieces that are not too small, removing any green parts.
3. Add the livers to the sauté, adding the sage and capers, and sauté for 10 minutes. Deglaze with white wine and allow to evaporate. Adjust salt (tasting first) and pepper.
4. Begin adding the chicken broth and cook for 45 minutes (stirring and adding more broth as needed). Once it reaches a fairly creamy consistency, add the anchovy paste and mix everything together.
5. Turn off the heat and allow to cool.
6. Pour into blender, add a drizzle of rawOlive Oil , and blend lightly so that the cream remains fairly coarse. Place in a bowl and bring to the table.
Chicken livers: which ones are best for pate?
For the classic liver pate recipe, you need to buychicken livers(which have a milder taste) possibly to be used the same day, because the fresher the better.
Choose the lighter-colored ones, and remember that they should have a nice shiny appearance and aneven, spotlesscoloring.
Cleaning them well is very important:
Carefully remove the small bags of gall, if any, and any green parts (they are very bitter).
Carefully remove fat and ribs.
Rinse the livers very well under running water and dry them with paper towels.
The importance of bread and oliveOlive Oil for liver pate
The pate was created to be spread on bread, even better if it is toasted. We recommend usinghomemade, sourdough bread, whose crumbs remain firm but fragrant, ideal for best absorbing the seasoning. And remember: liver pate is quite savory, so avoid salty bread.
Another protagonist of our pate isExtra Virgin OliveOlive Oil , which can be used both in cooking and raw to make the pate even tastier and easier to spread.
We recommend that you use an Olive Oil with amoderately intense flavor, as an Olive Oil with too strong a flavor would risk covering up the characteristic flavor of the pate.
We have chosen to useIl Casolare Rustic Natural Extra Virgin OliveOlive Oil , unfiltered, with a balanced, pleasantly fruity taste that makes it perfect for best binding the pate ingredients together without covering up their distinctive notes. Buy this Extra Virgin OliveOlive Oil in our online shop.
