by gluttonforlife
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A&M's Testing Notes:
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Expand1 pound organic chicken livers Ask a question about this ingredient
2 tablespoons extra-virgin olive oil Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
2 large shallots, thinly sliced Ask a question about this ingredient
1 large clove garlic, smashed Ask a question about this ingredient
3 anchovy filets (or 1 tablespoon anchovy paste) Ask a question about this ingredient
1 tablespoon capers, minced Ask a question about this ingredient
4-6 sage leaves Ask a question about this ingredient
2/3 cups dry white wine Ask a question about this ingredient
1/2 teaspoon grated lemon zest Ask a question about this ingredient
1/2 cup grated parmigiano reggiano Ask a question about this ingredient
grilled country bread, for serving Ask a question about this ingredient
Trim any sinews from the livers and dry well with paper towels.
Ask a question about this stepIn a large skillet, melt the butter and olive oil over medium-high heat. Sautee the shallots, garlic, anchovy, capers and sage until shallots are lightly browned, 6 minutes or so.
Ask a question about this stepSeason the chicken livers with salt and pepper and add to the pan. Cook over high heat until browned, then add half of the white wine (1/3 cup) and keep stirring with a wooden spoon, breaking up the livers as they start to cook through. When the wine is absorbed, add the second 1/3 cup and repeat the process.
Ask a question about this stepRemove from heat and transfer to a food processor. Process until quite smooth, then add lemon zest and cheese and process again. Taste and add salt or pepper as needed. Serve warm or at room temperature to spread on grilled country bread.
Ask a question about this stepSo glad to see this recipe is still going and that it was a success for you!
I just made a double batch of this to take to the Food52 DC cookbook launch party tomorrow afternoon, and a small dinner party tomorrow night. It is stupendous! Thanks for making me look good.
I hear you weren't the only one! So glad you enjoyed this.
I want to add some context. This recipe is very good, but I made it side-by-side with a "plain" chicken liver paté, (no cheese, no anchovy, more liquor in the deglaze) and I have to say that if you have very good, fresh chicken livers, this recipe does not enhance the flavor of the livers the way that a simpler preparation does. I don't have a recipe for what I made (maybe I'll write it up), but this is by the same person that I learned from: http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007.
I made this last night and it was so sensational my husband and I sat down and ate it warm straight from the food processor - this is a faboulous recipe, so simple, yet such rich flavours - thank you for sharing it.
I'm getting ready to put this together today, as part of our Thanksgiving festivities. I'm planning to pair it with an Americano Royale, if you will. An Americano is ordinarily Campari, red vermouth, and soda. I'll be subbing Prosecco for the soda, because that's my brand of crazy.
Now, if you want my brand of crazy make Negronis. The cocktail of the Italian "futurists" back in the '20's. Equal parts gin, sweet vermouth, campari. A few drops of bitters. Prepare in an ice chilled shaker.
Oh, don't worry about that. We have Negronis at least once a week. I just wanted to sparkle it up in celebration.
Happy Thanksgiving! Ignore the purists, and don't forget the parmigiano!!
Just finished assembling this. It's delicious, seriously. It's only because I fear death that I'm keeping myself from eating it all today!
Don't even *think* about it, Dietsch, or you'll be sleeping with the squirrels!
I've discovered there's a name for this concoction of Campari, vermouth, and prosecco: Negroni Sbagliato.
http://projects.washingtonpost.com/recipes/2009/08/12/negroni-sbagliato/
That's cool. I suspected I wasn't the first to combine those ingredients.
I made the liver pate about 4 months ago and after tasting it I hid it in the back of the fridge and ate it every morning for breakfast when no one was around. Think I will have to bust out another batch and actually share it this time. Gonna have to give the cocktails a go too.
We just spend 2 weeks in Tuscany and my husband order the chicken liver pate every lunch and dinner...can't wait to surprise him with this recipe!! Can't wait to make this!
Just finished making this and I am eating this for breakfast right now. I am afraid I won't be able to stop. This is going to the top of my liver pate list.
I just took 33 cornish game hens to the processor and one of the things I am going to do first is take the livers and make your wonderful looking pate. I can't wait
This was first try at homemade pate and it was wonderful, thank you. I soaked the livers in milk for 2 hours before just to mellow them out a touch; I wanted to go slow. I also added some sliced white mushrooms to the saute and they added a little body and an earthy hint to the final product and to the sage. Delicious.
How did I miss this? Congrats on the Wildcard win! Love chicken pate and am curious to try this out. And that sage leaf is gorgeous, beautiful photo. Makes me want to eat it right off the screen.
Thanks, NB and welcome home!
Sorry to correct....but I live in tuscany and one never puts parmigiano in crostini never heard of it sounds like an american version or lemon zest all the rest yes it is wonderful I'm having it this weekend.
As I said, I've never seen the addition of parmesan anywhere else...perhaps it should be called "Tuscan-Inspired"? Hope you enjoy...
some how I missed the parmigiano on the first pass. And I agree. Liver is liver, you don't need to liven it up too much. Could we move on to rabbit liver?
Congrats on your Wildcard win! This looks absolutely delicious - I usually go French with my chicken liver pate, but I love these flavors and will definitely give this a try!
Let me know what cocktail you pair it with! ;-)
Oh yum..yum CONGRATS! I love this I want some right now!!!..would be a fabulous starter to whatever I end up doing with the RAMPS sitting in my fridge or topped with a grilled ramp??
Would definitely benefit from a grilled ramp!
Congrats! This sounds and looks so delicious! I've been looking for a good pate recipe, and I think might just be it!
This is a definitely going on my "to try" list.....love the anchovy twist
Have to love that chicken fegato!. Very Tuscan and it might form a tripletta with a mushroom (funghi, truffle) crostino and another one with tomato, garlic and basil.
This looks delicious! Looking forward to trying it!
Great recipe! I'll make this soon!
Hey, what a nice surprise! Thanks for the kudos, Food52ers!
That looks so so soooo ssssoooooo good. My kind of recipe.
Did you ever try this to see if it was the answer to your Tuscan dreams?
YUM - and congrats on being the wildcard, this looks awesome - I thought my pate was pretty good but this looks better!
i looooove chicken liver pate and this looks fabulous! Congrats on the win!
Can't wait to try this! I fell in love with warm chicken liver spread in Tuscany, and have NEVER been able to achieve the taste again...I believe this is IT!
Thank you!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
I just finished off the last of this...made it for my dad and his wife as part of their birthday dinner the other day. Thank you so much for this wonderful recipe!!