Venice style chicken livers pate
Light and sweet chicken livers pate like they make it in venice is so incredibly easy to make, it will soon become a homemade favourite.
It is quite rare to come across patés in Italian cookbooks, so when I found one in Marcella Hazan’s ‘Marcella Cucina’, I absolutely had to try it. Since then it has – with a few adjustments – become my favourite homemade paté, because it is as cloud-light and sweet as Marcella Hazan promises – AND – it is incredibly easy to make.
It is the kind of antipasto you can cook up on a whim, as long as you’ve got some onions, butter and a packet of chicken liver in the freezer. You don’t have to bother with melting lard or baking over water. In fact, you don’t even need an oven. Still the liver paté gets better than most others I have tasted. It’s delicious.
In Venice they serve the liver paté as part of with a selection of cicchetti. It can be chicken nuggets, panzerotti or grilled aubergine with a cheese filling.
Ingredients
300 g frozen chicken livers
3 red onions
125 g butter
salt and pepper
Preparation
Peel and slice the onions.
Melt a little butter in a casserole and fry the onions slowly until transparent and very tender.
Cut the chicken liver into cubes and add it to the casserole.
Fry with salt and pepper, cover the casserole with a lid and let it cook for about 30 minutes.
Blend the liver onion mixture with butter to a smooth paste, pour the chicken livers pate in a jar and place it in the refrigerator to cool.
Oh my, I love love love Liver Pate on bruschetta. My american friends thought it was so disgusting but only because they confused Liver Pate with liverwurst (now that’s gross )
Thanks for the recipe!
If it wasn’t for the colour, taste and texture, I think liverwurst would be almost ok:) And I’m sure the Tuscan pate is delicious – I really must try to find a recipe.
Chicken liver pate is a work of genius. Meat has become really expensive in Turkey but fortunately (for us) liver is still really cheap. Strangely, pate is not a part of Turkish cuisine – we make our friends eat it and it’s the one thing they like that we suggest. :)
Julia
I also find a paté highly preferable to the fresh liver served in Turkey, when the goats are slaughtered at Eid.
Thanks for the recipe!!!
Grazie per la ricetta!!! Anche il mio marito prepara in casa fegato – `e una bonta!!!!
Saluti!!!
Grazie – It’s nice to hear so many people still know how to appreciate liver:)
Hi. Love your recipes. Just wondering if you really mean 30 minutes of cooking time once the livers are added? My chicken livers usually are cooked through in about 3 minutes, so I’m wondering if this is a typo? I’d like to make this recipe but think this might be an error.
Thanks!
You’re right:) I do cook my livers for 30 minutes, but maybe it’s because my family is a bit squeamish about liver and won’t touch it unless it is absolutely done. The cookbook says 2 minutes once the onions have melted for 30 minutes.