CHICKEN LIVER PATE WITH BALSAMIC ONIONS
I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pate-and it's so easy. Top this combo with some onions braised in balsamic vinegar and you've got yourself a super Tuscan!
Provided by Anne Burrell
Categories appetizer
Time 1h10m
Yield Serves: 6 to 8
Number Of Ingredients 12
Steps:
- For the onions:
- Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
- Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
- For the pate:
- Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
- Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
- Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.
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Kaylee Sharpsteen
[email protected]Meh. This pate was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
Kvng Smart
[email protected]OMG! This pate is amazing! It's so smooth and flavorful. I love the combination of chicken liver and balsamic onions. I will definitely be making this again and again.
Amiya Franklin
[email protected]This recipe was a bit too complicated for me. I ended up with a lumpy pate that was not very appetizing. I think I'll stick to store-bought pate in the future.
Legend Turbanator
[email protected]I'm not a huge fan of liver, but this pate was surprisingly good! The texture was smooth and creamy, and the flavor was rich and complex. I would definitely make it again.
Md Anwer
[email protected]This chicken liver pate was a hit at my last party! It was so easy to make and everyone loved it. I especially liked the addition of balsamic onions, which gave the pate a sweet and savory flavor.