Cooked by Chef, Antonio Carluccio:
Serves 4-6 2 tbsp extra virgin olive
oil
1 onion, finely chopped
300g/10oz chicken livers
2 large sprigs fresh rosemary
2 tbsp dry white wine
2 large anchovy fillets, finely chopped
Half tbsp capers, drained and finely chopped
4 tbsp chicken stock (fresh or from a carton)
100g/4oz unsalted butter, chilled and diced
12-18 thin slices of crusty white Italian bread, about 10cm/4in in diameter
sea salt and freshly ground black pepper
First, 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 minutes until
the livers are cooked through. 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!
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. 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. Spread the toasted bread with pate, arrange on a plate and garnish
with the remaining sprig of rosemary. |
