Il Talismano della Felicita, Italy

Recipe #3: Chicken Liver Spread


What do you do when you have been at work for 12 hours straight, have promised your boyfriend dinner, and you have nothing in the house but chicken liver from the bolognese sauce you made last week? Why make chicken liver spread of course! I think this dish might go down as one of my biggest failures on this blog. What with the amount of pictures that were taken and how many hours were spent trying to figure what exactly what “trace verdestra” and “ridurli in poltiglia” mean, I think we ate at 11PM. But when you first start a blog it’s as much about the failures as it is the feats so posted it will be! Here is the recipe for my rather failed chicken liver:



Chicken Livers

1/2 Stick of Butter

4 tablespoons fresh parsley

3 tablespoons flour

2 tablespoons beef broth

juice of 1/2 a lemon

1. Cut three or four chicken livers and until they have turned into mush (their words not mine)

2. Heat the pan and add butter and parsley. As soon as the livers have been cooked (this should happen almost immediately) add  two smashed garlic pieces and a pinch of pepper.

3. Cover the livers with sieved flour. Add two tablespoons of beef broth or water.

4. Once cooked, remove the livers and juice with half a lemon.

5. In a separate pan, taking some white bread and cut them into slices. Melt butter and add bread slices. Fry until they are lightly browned.

More notes on Crostini with Chicken Liver:

I am wondering exactly how traditional pate used to look like. When we finished cooking the liver, it looked more like ground beef than pate. Part of this was definitely that we did not bathe it in enough liquid. But how did they make pate before a food processor? Maybe before it looked a little more like this or even this. Either way, it really made me realize the greatness of a food processor.

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