| | Ingredients: 2 tb Extra virgin olive oil
1 Onion; finely chopped
300 g Chicken livers
2 lg Sprigs fresh rosemary
2 tb Dry white wine
2 lg Anchovy fillets; finely
1/2 tb Capers; drained and finely chopped
4 tb Chicken stock; (fresh or
100 g Unsalted butter; chilled and
12 Thin slices crusty white, 12 to 18) bread, diameter
Sea salt and freshly ground
Pepper |
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Cooking Instructions: 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 mins until the livers are cooked through. 2 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! 3 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. 4 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. 5 Spread the toasted bread with pate, arrange on a plate and garnish with the remaining sprig of rosemary. Converted by MC_Buster. NOTES : Chef - Antonio Carluccio Recipe by: Food & Drink |
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