Go Back
pate di fegatini ricetta

Liver paté: a delicious recipe

Olio Farchioni
A great classic of the cuisine of central Italy, perfect to spread on bread, or, even better, on toast.
5 from 2 votes
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

Equipment

  • Pan
  • Kitchen paper
  • Mixer
  • Bowl

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 300kcal