Dina's Umbrian Pate
Recipe Date:
3 December 2015
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Metric
A delicious starter for your Christmas feast or an easy canape at parties spread on fresh crusty bread, this central Italian classic is the perfect pairing for our JOSEPH Sparkling Red.
Ingredients
- 500 g Chicken livers, cleaned and roughly chopped
- 1 Medium onion, diced
- 6 Sage leaves
- 7 Anchovy fillets in oil
- 2 tbs Capers in vinegar
- Salt and fresh black pepper to taste
- Primo Estate La Biondina Colombard
- JOSEPH First Run Extra Virgin Olive Oil
Directions
Fry the onion in a little JOSEPH olive oil until transparent. Add chicken livers and quickly brown before turning the heat down. Add sage leaves, anchovies, capers and a splash of La Biondina Colombard. Season with salt and pepper to taste but remember that the capers and anchovies are already very salty.
Continue to warm over a low heat for 5 to 10 minutes until livers are cooked then purée the mixture. Drizzle in enough JOSEPH Olive Oil to make a smooth paste. Serve on fresh continental bread.
Buon appetito!
