Crostini with Chicken Liver Pâté
Another line of division is the way the ingredients are processed. Home cooks of the old school would always use a mezzaluna and work the ingredients manually. The result is a coarse paste, somewhat more difficult to spread than the smooth (and, they would say, suspiciously artificial-looking) mixture that results from using a food processor or blender. Some add a splash of wine, others a bit of pickled vegetables. Still others have their own secrets with which they will not part. The following is a very fine basic recipe. The baguette slices may be toasted before being spread with the pâté.
- 5 Tbs. extra-virgin olive oil
- 1/2 small yellow onion, chopped
- 1 small garlic clove, crushed
- 4 large chicken livers, trimmed of membranes
and connective tissue
- Salt and freshly ground pepper, to taste
- 1/4 cup vin santo
- 2 salt-packed anchovy fillets, rinsed, or 2 olive
- 1 Tbs. capers, rinsed and minced
- 1/2 cup chicken broth, if needed
- 4 Tbs. (1/2 stick) unsalted butter, cut into small
- 1 baguette, thinly sliced
Transfer the livers to a cutting board and slice them open down the middle. Return them, cut side down, to the pan. Add the anchovy fillets and capers, increase the heat to medium-high and continue cooking, stirring often, until the livers are no longer pink, about 5 minutes more.
Using a food processor or handheld blender, process the mixture until it is a thick paste, adding a little chicken broth if it is too stiff and dry. Blend in the butter, stirring until it has melted into the pâté. Season with salt and pepper.
Spread the baguette slices generously with the pâté, arrange on individual plates and serve immediately.