Crostini with Umbrian Chicken Liver Pâté

Name: Crostini with Umbrian Chicken Liver Pâté
Yield: Serves 4 servings
Ingredients: 1.1 lbs chicken livers (500 grams); 1 onion, 1 carrot, and 1 celery stalk, diced; 3 anchovy fillets; 1/2 cup white wine vinegar (120 ml); 1 tablespoon rinsed capers; Salt and extra virgin olive oil, to taste; 4 slices toasted rustic bread

Liuba @LiuCookpad

A classic recipe from the rural tradition, popular throughout Central Italy, and a must-have during the holidays. This appetizer has a bold flavor and is perfect served with toasted rustic Umbrian bread, known for being low in salt.

Pairing: Rosso di Montefalco

Liuba @LiuCookpad

Pairing: Rosso di Montefalco

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Ingredients

Serves 4 servings

1.1 lbschicken livers (500 grams)
1onion, 1 carrot, and 1 celery stalk, diced
3anchovy fillets
1/2 cupwhite wine vinegar (120 ml)
1 tablespoonrinsed capers
Salt and extra virgin olive oil, to taste
4 slicestoasted rustic bread

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Steps

1

Sauté the diced vegetables in a skillet with olive oil. Add the capers and anchovies, stir, and cook over high heat for a few minutes. Add the thoroughly rinsed and chopped chicken livers, deglaze with the vinegar, season with salt, and cook for at least 30 minutes.
2

Once cooked, let cool slightly, then transfer to a bowl or food processor and blend until smooth and creamy. Spread the pâté on the warm toasted bread slices and serve.
3

When cleaning the chicken livers, be sure to carefully remove the gall bladder without breaking it, as it can make the pâté taste unpleasantly bitter if ruptured.