The Chicken Liver Pâté (or liver) is homemade in no time. A tasty cream to spread on old Tuscan bread for bruschetta or slices of French baguette. With this simple recipe from Grandma Benedettta, of peasant origin, I managed to first make my husband taste and then eat the liver, which he always struggles to appreciate. A humble dish where “nothing is wasted” zero waste #nowaste.
HERE the recipe with the Bimby tm31 and tm5.
ITALIAN traditional RECIPE: Perugian, Tuscan, Umbrian, Venetian.
Every family has its own version and the variations are numerous.
Tasty MEAT appetizer RECIPES
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 200 g of chicken liver pâté
- Cooking methods: Stove
- Cuisine: Regional Italian
- Seasonality: All seasons
- Energy 293.15 (Kcal)
- Carbohydrates 8.87 (g) of which sugars 6.09 (g)
- Proteins 15.80 (g)
- Fat 19.82 (g) of which saturated 9.04 (g)of which unsaturated 9.90 (g)
- Fibers 0.72 (g)
- Sodium 261.00 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Chicken Liver Pâté
The liver mousse can be made with any type of liver (lamb, duck, wild boar, rabbit, hen, pork, beef, goose, chicken, veal), the taste varies from one meat to another but the result is always the same.
- Half white onion (or yellow)
- 1 tablespoon peanut oil (or extra virgin olive oil)
- 2 tablespoons water
- 6.5 oz chicken livers (or rabbit)
- 1 teaspoon salt
- 2 tablespoons butter (at room temperature)
- 1 leaf sage (or bay leaf or rosemary)
- Half cup marsala (or brandy or vin santo)
Tools
- Cutting board
- Knife smooth blade, well-sharpened
- Pan with lid
- Ladle
- Chopper or bimby tm31
Chicken Liver Pâté
HOW TO DO IT?
First, wash and finely chop the onion, then put it in the pan with a drizzle of oil and water (if desired, add a leaf of sage or bay leaf).
While the onion is cooking and softening, wash and chop the liver (the smaller the pieces, the faster it cooks) removing any impurities (blood, bile that could make it bitter). Add it to the onion and brown it, deglaze with Marsala or another liquor of your choice. Salt lightly.
Bring to a boil, covering and stirring as needed, add broth or water if necessary.
Once cooked and ready, remove any added spices, let it cool and blend together with a mixer along with a knob of soft butter, until smooth and homogeneous.
For a liquid version:
Cook the liver in the broth and then chop it coarsely with a knife or mezzaluna.
HOW TO SERVE
Spread generously on hot and crispy croutons (of stale Tuscan bread, called sciocco or sciapo) pairing it with a glass of quality white or red wine.
Also good accompanied with potatoes and/or pickles.
More Flavorful Chicken Liver Pâté
1. Sauté the ONION with the LIVERS.
2. Separately chop the ANCHOVIES with CAPERS.
3. Once the livers are cooked, chop them.
4. In the same initial cooking pan, add: chopped livers, anchovies with capers, a knob of BUTTER, extra virgin OLIVE oil.
5. Adjust salt and let it all flavor for a few minutes, cooking over low heat.
6. Toast the slices of Tuscan BREAD on one side only, slightly dip the other side in hot broth, while the toasted side holds generous liver pâté.
7. SERVE your delicious crusty breads with livers.
Other PAIRINGS for a Stronger and Less Light Taste
– 2 anchovies (or anchovy paste): add minced along with the livers
– 1 tablespoon of capers washed and minced: add after the livers
– 1 apple: add in pieces before the livers
– 100 g of mushrooms: to be cooked in pieces together with the liver
– other offal (like heart, spleen or gizzards) instead of liver
– 50 g of ham fat
– a tablespoon of balsamic vinegar to add at the end
STORAGE of Chicken Liver Pâté – How long does it last?
In an airtight container in the refrigerator, it can last from 3 to 5 days.
If frozen, it keeps up to 3 months, but it is best consumed within a month to ensure quality.
Frequently Asked Questions
What to pair with liver pâté?
Liver pâté pairs well with bread croutons, aged cheeses, fresh salads, potatoes or pickles. Other ideal accompaniments are nuts like walnuts or almonds and a good structured red wine, such as Chianti.
An Extra Idea
On toasted bread, before the liver pâté, spread a light layer of creamy cheese like: casatella, crescenza, gorgonzola, mascarpone, ricotta, stracchino. Or a little garlic sauce.
