Chef Angelo Preziosi shares his recipe for chicken liver and ginger paté.
This tasty paté is a wonderful as a starter or for an aperitivo, the best way to serve it is on some toasted bread or bruschetta.
1kg chicken livers
1 apple, chopped
1 red onion
4 anchovies in oil
Large thumb-sized piece of fresh ginger, chopped
Extra vigin olive oil
Thinly slice the onion and lightly fry in a pan with the olive oil and anchovies with a seasoning of salt and pepper.
When the onion is soft add the chicken livers and cook for about 15-20 minutes. Check that the livers are only just slightly pink inside, taste and add salt and pepper if necessary.
Put the liver and onion mixture into a blender along with the apple and ginger and mix well until soft and smooth. Leave to cool and store in the refrigerator.
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