Chef Leo’s Chicken Liver Pate

A great appetizer! Perfect for Passover on Matzoh crackers, or crostini. It’s my favorite, Chef Leo makes it for aperitivo for our retreat guest and they love it. It’s typically Florentine, and always a delicious treat. Try this recipe. Happy Passover to those who celebrate.

Serves 12

Preheat the oven to 350 degrees F

Ingredients

-3 medium yellow onions

- ¼ cup olive oil

- 1 & ½ pounds chicken livers and hearts

- 2 garlic cloves crushed and chopped

- 1 teaspoon salt

- 3 whole sage leaves

- 1 spring of rosemary

- 1 cup white wine

- 1 plus 1/4 cup chicken broth, save ¼ to finish the liver pate.

- 2 tablespoons of butter

- 1 teaspoon anchovy paste

- 1 teaspoon drained capers

- 3 tablespoons of broth

- 1 baguette cut into slices or Matzoh crackers for Passover

- 3 tablespoons olive oil for brushing on the bread

- Boiled water for blanching

Preparation:

Chop onions in half then slice into thin slices, place them into a medium size pot and add oil. Sauté for 10-15 minutes stirring constantly until the onions are caramelized soft and brown. While the onions brown, clean livers and hearts removing any fat place them into a bowl, Leo likes to use a pair of scissors to clean them. Pour boiling water over the livers and hearts. (we use a tea pot) Add garlic and the salt and herbs and the livers and hearts to the onions. Stir, add the wine. When the wine has evaporated add 1 cup of the stock. Cook for 30 minutes. In a food processor pour the cooked livers and add butter, anchovy paste, capers ¼ cup of broth, blend until it is smooth paste pulse for about 1 minute. Cut baguette into 1 inch slices brush one side with olive oil and then place into the oven until golden brown about 5 minutes. Place cooled liver pate on crostini and serve warm or with Matzoh crackers on the side. ----