| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Food &, Drink |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 1 |
|
Onion; finely chopped |
| 300 |
g |
Chicken livers |
| 2 |
lg |
Spri fresh rosemary |
| 2 |
tb |
Dry white wine |
| 2 |
lg |
Anchovy fillets; finely chopped |
| 1/2 |
tb |
Capers; drained and finely |
|
|
; chopped |
| 4 |
tb |
Chicken stock; (fresh or carton) |
| 100 |
g |
Unsalted butter; chilled and diced |
| 12 |
|
Thin slices crusty white Italian; about 10cm/4in in |
|
|
(12 to 18) |
|
|
; bread, diameter |
|
|
Sea salt and freshly ground black |
|
|
Pepper |
INSTRUCTIONS
1 Wash and trim the chicken livers. Fry the onion gently in the oil
for 5
minutes until soft but not coloured. Add the livers and one sprig of
rosemary and cook gently, stirring from time to time, for
approximately 8 mins until the livers are cooked through.
2 Add the wine and allow the alcohol to evaporate for 2-3 minutes.
Discard the sprig of rosemary and coarsely process in a food
processor. Be careful, this will only take seconds!
3 Return the puree to the pan. Add the anchovy fillets, capers and
chicken stock and cook gently for 2-3 minutes. Check the seasoning,
adding lots of black pepper but probably only a little salt, if any,
due to the saltiness of the anchovies and capers.
4 Finally, stir in the butter. Keep the pate warm while you toast the
slices of bread - if it splits or you like a smoother pate, simply
blend again briefly in the food processor.
5 Spread the toasted bread with pate, arrange on a plate and garnish
with the remaining sprig of rosemary.
Converted by MC_Buster.
NOTES : Chef - Antonio Carluccio
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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