Tuscan liver pate
Crostini
Valentina Harris
SERVES 4
Preparation 20 minutes
Cooking 30 minutes
Some say that this is the original 15th-century recipe for pâté, which was then exported to France along with various other recipes such as onion soup. It is a really wonderful dish, and in Tuscany the word 'crostini' traditionally refers to this pâté, as opposed to toasted bread with various toppings. It makes a great Christmas standby and is very easy and quick to make.
½ an onion, chopped finely
1 carrot, chopped finely
1 stick celery, chopped finely
1 tbsp finely chopped flat-leaf parsley
3 tbsp olive oil
40g unsalted butter
1 chicken liver, trimmed and washed carefully
100g calf's liver, trimmed, washed and dried
2 tbsp dry white wine
1 heaped tbsp tomato purée, diluted in 4 tbsp hot water or stock
salt and freshly ground black pepper
25g capers, rinsed and chopped finely
Fry the vegetables together in the olive oil and half of the butter.
Cook until soft, then add the livers. Stir and add the wine. Evaporate the wine for about 2 minutes, then add the diluted tomato puree. Season to taste, then add about 2 tbsp water, cover and simmer for about 20 minutes.
Remove from the heat, lift the livers out of the sauce and mince or process them until smooth. Return the purée to the pan and stir in the rest of the butter and all the capers. Heat through, then remove from the heat, but keep warm. Alternatively, cool completely and keep in the refrigerator until required (maximum 3 days) and reheat as necessary. To serve, spread on freshly toasted bread.
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