Pate di Fegatini di Pollo

Name: Pate di Fegatini di Pollo (Chicken Liver Pate)
Yield: Makes about 600g
Cuisine: Italian
Ingredients: 1 tbsp each of good brandy and sweet Sherry; 1 tbsp each of good brandy and sweet Sherry; 150 g unsalted butter; 500 g chicken livers; 1 tbsp each of finely chopped sage and parsley; 4 tbsp olive oil; 1 garlic clove, pureed; 1 tbsp each of finely chopped sage and parsley; salt and pepper; salt and pepper

Chicken Liver Pate

Preparation info

Makes about
600 g

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

500 g chicken livers
4 tbsp olive oil
1 tbsp

Europe
Italy
Starter
Gluten-free
Tuscany
Mediterranean

Method

Line a suitably sized terrine dish, or 4-6 individual ramekins, with greaseproof paper or cling film.

Using a paring knife, clean the livers by cutting away any green patches and membrane, removing the fibres around the centre of each. Wash and dry well, then roughly chop.

Fry the livers in the oil over a medium heat with the sage, parsley, garlic, and some salt and pepper for a