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.
300 g frozen chicken livers
3 red onions
125 g butter
salt and pepper
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.