Pate is renowned for being ridiculously fatty, but I try and keep that to an absolute minimum by using only 1 tbsp of butter. In fact, I used a dairy-free alternative the other day when making this and it was perfectly fine. Although the cholesterol content of chicken livers is high it does provide us with a good intake of vitamin A, B-12 and folic acid.
CREDIT: Jordan LohanThe Italian spin on this French classic comes from anchovy, capers, sage and parmesan- and it really is tasty! Don’t be put off by the anchovies- I’m not a lover of them on there own but in dishes like this it really takes the flavour up a notch!
Ingredients.
250g chicken livers, defrosted if frozen
1 tbsp unsalted butter
1 shallot, finely sliced
1 clove garlic
2 anchovy fillets
½ tbsp capers, chopped finely
3 sage leaves
80ml white wine
small grating of lemon zest
30g parmesan, grated
Method.
1. Prepare your livers by getting rid of any fat, or greenish parts.
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Melt the butter and a glug of olive oil in a large frying pan, and begin to cook the shallot, garlic, sage, capers, and anchovy fillets until they are golden.
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Add in the chicken livers and continue to fry until well browned.
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Add in half of the white wine, whilst stirring the pan until the wine has been almost absorbed.
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Add in the final half of wine and repeat stirring.
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Take the pan off the heat and transfer to a small food processor. I like mine completely smooth, so blitz until my desired consistency is reached.
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Finally add in a small grating of lemon zest, along with the parmesan. Give a final pulse and stir with a spoon to ensure zest and parmesan are incorporated within the pate.
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You can now serve warm spread on crositini, or alternatively spoon into ramekins and cover in the fridge until you’re ready.
