Tuscan Liver Pate

Tuscan Liver Pate

February 25, 2019

                                  Tuscan liver pate’ (for 6 – 8 people)
Ingredients:

10 oz chicken livers

4 onions, chopped,

2 garlic cloves, crushed

4 anchovy fillets

2 oz capers

1 tomato, skinned, chopped

5 tablespoons olive oil

1 glass of red wine

salt, pepper


Heat the oil in a saucepan, add the livers and the onions and fry for 5 to 10 minutes, stirring constantly. Sprinkle with the red wine, let evaporate and add the remaining ingredients. Cover and simmer for about 30 minutes. Strain through a sieve or puree’ in an electric blender, salt, and pepper to taste. Serve on toasted bread or crostini.



Leave a comment


Also in Recipes from around the world

Fish with herb crust
Fish with herb crust

March 25, 2019

Read More

Pasta with pesto all Trapanese
Pasta with pesto all Trapanese

March 15, 2019

Read More

Parmigiana of Eggplant
Parmigiana of Eggplant

March 08, 2019

Read More