BIG TONI’S ITALIAN KITCHEN

Tuscan Chicken Liver Pate on Crostini (Crostini di Fegatini di Pollo)

There are more recipes for crostini di fegatini than you can shake a stick at, every Tuscan cook will have his or her own, This my version I made it this weekend when the family came for Sunday lunch.

It is said that this pate is one of the recipes that Catherine de Medici brought with her to France when she married Henry 11, King of England and  France. Apparently, the French fell in love with this delicious pate and adapted it, eventually turning it into the recipe for their wonderful foie gras.

We will never know if this is true but we can enjoy the Pate.

See the recipe on http://www.bigtonisitalian.com

For 12 you will need:

• ◆    1  banana shallot
• ◆    1 stalk of celery
• ◆    1 medium carrot
• ◆    a handful of chopped parsley leaves
• ◆    a tablespoon of butter
• ◆    1-2 tablespoons of  olive oil
• ◆    400 grams of chicken livers 
• ◆    250 ml of chicken or vegetable stock
• ◆     3 or 4 pieces of dried porcini mushrooms, soaked in warm water for 30         mins to soften then finely chop
• ◆     1 tablespoon of breadcrumbs
• ◆     Juice of one lemon
• ◆    Sea Salt and pepper to taste
• ◆     A  baguette for crostini 

Finely chop the shallot, celery, carrot and parsley and cook these gently in a pan in the butter and oil.  

When the vegetables are soft season with a pinch of salt., add the whole chicken livers and continue cooking, keep stirring until they turn brown it takes about 6 minutes. 

Once browned remove from the pan and place on a chopping board or food processor together with the mushrooms and finely chop everything or pulse the mixture in the processor. The more you chop or pulse the smoother the pate it's up to you.

Return the pate mixture to the pan, add the stock, the breadcrumbs, lemon juice and season to taste. Continue cooking on low, stirring to stop it sticking or burning for a further 20 minutes. The pate should be quite juicy so do not allow it to reduce too much or it will become dry (add a little more stock if needed).

Slice your baguette in 1cm thick slices and gently warm in a low oven until dry to the touch and turning gold around the edges.  Spoon a generous amount of warm pate onto each slice and top with a sprinkle of chives or Rocket. 

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