Tuscan Pâté


With spring in the air – finally temperatures are up, and the sun is making itself visible – my food cravings have changed as well. From one-pot dinners we are now moving on to more sophisticated (well at least in my world) dinners where I actually get to use some cooking skills.Lately, the theme was Italian. It seems I didn’t go back to the English (Gordon, Jamie and Nigel) but stayed in the south. It’s Bella Italia wherever you look in the kitchen. Probably just getting ready for the 10 days of sun we will spend in Naples.Moving on to food, my last success in the kitchen was (finally!) a Tuscan pâté. Whilst in Florence two things really made an impression: the Italian wine and the Tuscan pâté. For one or the other reason I somehow never got around to make Tuscan pâté, that is, till last weekend.

I know many are put off by organs. Somehow I never had a problem with that. What I do have a problem with is cleaning fresh fish! But that is another story. So chicken livers: I like chicken livers. I always did and now that the mystery of Tuscan pâté has been solved, I am sure there will be plenty more chicken livers coming up.

Not as difficult as I make it sound (but then again it was the first time I made Tuscan pâté), we got cooking. The ingredients used, simple:
4tbsp extra virgin olive oil
½ onion, finely chopped
500gr chicken livers
cream, Madeira (or sherry)
salt and pepper, rosemary

Add the olive oil and onions to a large pan, and cool for 4min over low heat. Add the chicken livers. Cook on medium heat for 15min.
Add the rosemary and Madeira and let it simmer for 15min, or until the chicken livers are done well.
Add salt and pepper and let it cool.
Blitz the mixture in a food processor until smooth. Slowly stir in the cream (depending on how rich and smooth you want the texture to be).
Spread on crostini.

Cover with clarified butter to keep.

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