Authentic Tuscan Chicken Liver Crostini, like Nonna would make. Better than those you eat in Trattoria!
Author: Ilaria's Perfect Recipes
Cuisine: Italian
Serves: 20
Ingredients
350 gr / 12 oz / ¾ lbs chicken liver (make sure the bitter gall is removed)
½ north italian sausage grounded (pork meat with black pepper, garlic and wine, not fennel, nor chili pepper nor anise) about 50-60 grams / 0.11-0.13 lbs
75 gr / 3 oz ground quality beef or veal (94% lean if possible)
15 gr / 0.50 oz anchovies paste (1/4 tube) or 4 filets
1½ tbsp butter
2 big sage leaves (or 4 little)
2 tbsp extra virgin olive oil
2½ cup soffritto vegetables (50%onion, 25%celery, 25%carrot), finely chopped
2½ tbsp vinegar-brined capers, well-drained (if you have salt-packed capers soak them in cool water for about 15 minutes rinsing them in several changes of water or they will be too salty)
⅓ cup dry white wine
4 tbsp parsley
lemon zest of ½ lemon (just the yellow part) or few drops of lemon essential oil (organic)
2½ tbsp white or apple cider vinegar
salt to taste
thin slices of bread
Instructions
Clean chicken livers and make sure the bitter gall is removed.
In a skillet over medium heat add butter and sage.
Add chicken livers, salt to taste and sauté until brown.
Remove from heat.
In a large and heavy skillet over medium heat, add 2 tbsp extra virgin olive oil.
Add soffritto vegetables (onion, celery and carrot) and sauté for a minute or two (pay attention not to brown them).
Add ground meat and let it brown few minutes, stirring when necessary.
Add white wine, stir a little bit and when it's reduced add anchovies paste or anchovies filets (in that case mash them with a fork) and capers.
Add lemon zest, parsley and the cooked chicken livers (along with their juices and sage).
Turn down to a simmer and leave to cook, half-covered with a lid, for about 1 hour (if the meat dry too much add some water).
Adjust with salt if necessary.
Now you have two choices:
put everything in a food processor and blend until smooth (add vinegar in the meanwhile)
OR
according to tradition, cut everything with a knife or use a meat grinder helping you with vinegar.
-
Transfer again the patè to the skillet and cook for more 5 minutes, then it's done!
Spread a generous amount of cold or warm patè onto each bread slice, arrange them on a platter and serve immediately.
Notes
Your chicken liver patè can be stored: - into sterilized and vacuum sealed mason jars at room temperature for several months (avoid sunlight); - into glass jars and in the freezer for a couple of months; - into glass jars and in the fridge for a couple of days (a few more if the surface is covered with extra virgin olive oil).
Recipe by Ilaria's Perfect Recipes at https://www.ilariasperfectrecipes.com/best-tuscan-chicken-liver-pate-crostini-fegatini/