4.15.10 Better Than Bubbe's

Paté 790 xxx
photo by sarah shatz (courtesy of food52)
The editors of Food52 picked one of my recipes as the wildcard winner this week! Hooray! They called my Tuscan chicken liver paté “a rich dose of umami,” which indeed it is thanks to the addition of anchovy, capers, parmesan, shallots, garlic and wine. This is not your Jewish grandmother’s chopped chicken liver! It is a gussied-up Tuscan version—taught to me by a diehard Italophile—and it really is a winner, especially when served with a garnish of fried sage leaves and a glass of prosecco or, my personal favorite, Lambrusco. Amanda Hesser tweeted that it would be a good prelude to spaghetti carbonara, but I can't agree—better before a whole roasted sea bass served with broccoli rabe.
Mise 790 xxx 790 xxx
(remaining photos by gluttonforlife) zest for life
Livers 790 xxx 790 xxx
use only the best, most carefully raised livers you can find
Paté 790 xxx 790 xxx
liver it up!

Chicken Liver Paté, Tuscan-Style

makes enough for about 2 dozen crostini
  • — 1 pound organic chicken livers
  • — 2 tablespoons extra-virgin olive oil
  • — 2 tablespoons unsalted butter
  • — 2 large shallots, thinly sliced (sweet onion is OK)
  • — 1 large clove garlic, smashed
  • — 3 anchovy fillets (or 1 tablespoon anchovy paste)
  • — 1 tablespoon capers, minces (rinsed well if salted)
  • — 4-6 sage leaves
  • — 2/3 cup dry white wine
  • — scant teaspoon lemon zest
  • — 1/2 cup parmesan, grated
  • grilled country bread slices, for serving
  • sage leaves, for garnish

Trim any sinews from the livers and dry well with paper towels.

In 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.

Season the chicken livers with salt and pepper and add to the pan. Cook over high heat until browned, then add half 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 of wine and repeat the process.

Remove from heat, cool slightly 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 desired.

Serve warm or at room temperature, spread on grilled country bread and garnished with fresh or fried sage leaves.

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how how how did i miss this! congratulations! fantastic- so pleased to see you'll be in the book. x shayma
shayma on April 15, 2010 at 6:24 pm —
Thank you!!!
laura on April 16, 2010 at 3:37 am —
Please make this for me! Please please please :)
Vetivresse on April 20, 2010 at 1:04 pm —
Get your ass up here!
laura on April 20, 2010 at 2:22 pm —