Paté di fegatini di pollo allo zenzero

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.

Ingredients

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

Salt

Pepper

Instructions

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.

Chef Angelo
Chef Angelo

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Wanted in Rome is a monthly magazine in English for expatriates in Rome established in 1985. The magazine covers Rome news stories that may be of interest to English and Italian speaking residents, and tourists as well. The publication also offers classifieds, photos, information on events, museums, churches, galleries, exhibits, fashion, food, and local travel.
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