Ingredients (makes 8 servings):
- 1/2 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 1 small onion, finely chopped
- 1/2 lb chicken livers, cleaned,
in small pieces
- 4 Tablespoons Monini Extra Virgin
Olive Oil (Originale)
- 4 Tablespoons dry white wine,
or marsala wine
- 2 Tablespoons capers, rinsed off
- 1 garlic clove, peeled and finely
chopped
- 3 anchovy fillets, chopped
- 1/2 lemon squeezed
- bread, either firm white slice
bread,
or a baguette (long French bread)
sliced into rounds
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Preparation
Sauté the celery, carrot and onion
in the Extra Virgin Olive Oil over medium heat,
stirring frequently for 8 to 10 minutes.
Add the liver and continue cooking until liver
is cooked through. Add salt and pepper to taste.
Add the wine and cook over high heat until evaporated.
Remove from heat, squeeze the lemon, and let cool.
Place all ingredients in a food processor and
blend until smooth.
Can be prepared ahead of time and refrigerated
for a few hours. When ready to serve, preheat
oven to 375º F.
Slice the bread and place on a baking sheet, baking
until lightly golden. Remove the toast from oven
and spread with the chicken liver mixture.
Serve.
TIP: You can keep the pate' for 15 days
in the refrigerator, in a food box with lid, and
just cover it with extra virgin olive oil.
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