Liver paté: a delicious recipe

pate di fegatini ricetta

Liver paté: a delicious recipe

Olio Farchioni
5 from 2 votes
A great classic of the cuisine of central Italy, perfect to spread on bread, or, even better, on toast.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Appetizer
Cuisine Italian
Servings 4 people
Calories 300 kcal


  • Pan
  • Kitchen paper
  • Mixer
  • Bowl


  • 500 gr chicken livers       
  • extra virgin olive oil to taste
  • 2 onions
  • 1 sprig rosemary
  • 4 leaves sage
  • 50 gr pickled capers
  • 1 glass dry white wine
  • 1/2 teaspoon anchovy paste
  • 400 ml broth
  • salt to taste
  • pepper to taste


  • Slice the onions very finely and put them in a pan with the extra virgin olive oil. 
  • Let them simmer over low heat for 10-15 minutes, until they become translucent.
  • Rinse the livers well under cold running water. 
  • Drain them and dry them with kitchen paper. 
  • Cut them into medium-sized pieces and remove any green parts. 
  • Add the livers to the onions, add sage and capers and sauté for 10 minutes.
  • Deglaze with white wine. 
  • Add salt (if needed) and pepper. 
  • Add some chicken broth and cook for 45 minutes (stirring and adding more broth as needed). 
  • Once the mix turns creamy, add anchovy paste and stir thoroughly. 
  • Turn the heat off and let it cool. 
  • Pour into the mixer, add a drizzle of oil and blend lightly, leaving the paté quite coarse. 
  • Place in a bowl and bring to the table.
pate di fegatini ricetta

Today we are going to prepare liver paté together. This is a great classic of the cuisine of central Italy, perfect to spread on bread, or, even better, on toast.  Before moving on to the actual recipe, we will give you a few tips to get it right. 

Chicken livers: the best solution for your paté 

The classic recipe for liver paté requires chicken livers (whose taste is very delicate), possibly to be used right after purchasing them, as they should be extremely fresh.

Select livers which appear light in color, shiny and homogeneous, without any spots. 

Cleaning them well is very important: 

  • Carefully remove the sacs of gall, if any, and any green parts (they are very bitter).

  • Carefully remove any fat and nerves. 

  • Rinse the livers very well under running water and dry them with kitchen paper. 

Liver paté: the quality of bread and olive oil is important

Pate was invented to be spread on bread or, even better, on toast. We recommend using homemade, naturally leavened bread. Its crumb is firm but fragrant, and will absorb the flavor very efficiently. Don’t forget that  liver paté is very tasty and unsalted bread would be preferable. 

The other main ingredient of our paté is extra virgin olive oil, which will be used both for the cooking part and again afterwards, drizzled on the paté to add taste and softness. We recommend an oil with a moderately intense taste, since a very strong flavor might obscure the characteristic taste of the paté. We selected Il Casolare Grezzo Naturale extra virgin olive oil, unfiltered, balanced, pleasantly fruity, which will coalesce the ingredients of the paté in the best possible way, without hiding its distinctive notes. 

Now that you have learned all the tricks, enjoy our recipe!

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