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.


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.

Chef Angelo
Chef Angelo