Pate’ di Fegatini di Pollo con Crostini (Chicken Liver Pate’ with Crostini)

Chicken liver patè is a typical Tuscan recipe that belongs to the farmers’ tradition and is a staple of the Tuscan aperitivo. It is enjoyed with toasted bread, crostini.

If you prefer a less strong taste, you can add some chicken meat and other vegetables such as carrots and celery. In my recipe I replaced Vin Santo with Tuscan Senera Rosè Vermouth.

The result was very delicious, worthy to try.

PATE’ DI FEGATINI DI POLLO (CHICKEN LIVER PATE’ WITH CROSTINI
Total preparation time: 1h and 15 minutes           Cooking time: 1h          Servings: 4-6

INGREDIENTS

250 g (9 oz) chicken liver
1 small white onion, finely chopped
2 tablespoons extra virgin olive oil
4 sage leaves, coarsely chopped
1 small sprig of rosemary, chopped
30 g (1 oz) capers, preserved in vinegar
250 ml (1 cup) chicken broth
120 ml (½ cup) Senera Rosè Vermouth
1 teaspoon anchovy paste (optional)
50 g (about 2 oz) butter
2 teaspoons balsamic vinegar
Sea salt and freshly ground pepper to taste

DIRECTIONS

1. In a non-stick pan sautè the onion in oil on medium heat until translucent. Mix frequently to avoid burning. Set aside.
2. In a colander rinse the chicken liver under running water, drain, dry with kitchen paper and then chop coarsely. Be careful that there are no residues of blisters, in this case remove because they are very bitter! You recognize them by their dark green color.
3. Add the chicken liver, sage, rosemary and capers to the onion and sauté for about 10 minutes, then pour in the vermouth and let it evaporate, until you will not smell the liqueur. Add some salt and pepper to taste.
4. Start pouring the hot chicken broth a little bit at a time, waiting for it to dry before adding some more. Cook for about 40-45 minutes covered partially with lid, until you reach a thick, full-bodied but slightly creamy consistency.
5. A few minutes before turning off, add the butter, vinegar and anchovy paste, mixing carefully.
6. Turn off and let cool, then pour everything into the blender and blend intermittently, a little at a time, in order to obtain a coarse cream. Serve cold with some toasted Italian crostini. – Paola