Preparation: The stated time is a guide: check the centre of the thickest part of the meat with a clean food thermometer, without touching bone. It must reach 75 °C for at least 30 seconds; continue cooking if necessary. A browned surface and the colour of the juices alone do not show that it is done.
1. Trim the chicken livers of sinews and any greenish parts, rinse, pat dry with kitchen paper and chop roughly; chop the onion very finely.
2. In a frying pan, cook the onion gently in the olive oil and 10 g of the butter for 5 minutes until translucent, then add the livers and fry over medium heat for 3-4 minutes until browned on the outside.
3. Pour in the white wine, let it evaporate, then add the stock and simmer for 10 minutes until the livers are cooked through and most of the liquid has evaporated; season with salt and pepper.
4. Take off the heat, add the capers, anchovies and the rest of the butter and chop everything with a knife on a board (or pulse briefly in a food processor) into a coarse, spreadable pâté.
5. Toast the bread slices on both sides in the oven or a griddle pan until crisp; if you like, drizzle with a drop of stock to soften them slightly.
6. Spread the toasts generously with the warm pâté and serve at once.
Tip: In Tuscany these are the basis of every festive antipasto platter; the original uses vin santo, a dessert wine - a splash of slightly sweeter white wine also rounds it off nicely.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.