Tuscan Chicken Liver Paté – Organic Tuscany Cookbook
Print Tuscan Chicken Liver Paté This is the most classic of all Tuscan crostini. Even those who say they don’t like paté love this one!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at organictuscany.org.
Ingredients
- 200 g (2/5 lb) chicken livers and hearts (the hearts are optional)
- 2 small onions
- 30 g (1/8 cup) butter
- 2 tsp capers, soaked, drained and chopped
- 1 medium pork sausage (optional)
- 1 bay leaf
- 5 or 6 sage leaves
- 1 glass dry vin santo (or sherry)
- 1 anchovy or a little anchovy paste (optional)
- Vegetable stock
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