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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Adriana's Italian Gourmet Cookies
Servings: About 2 cups (30 servings)
extra-virgin olive oil
½ medium onion, chopped
1 pound chicken livers
1 celery stalk, chopped
1 carrot, chopped
1 teaspoon parsley, chopped
1 tablespoon tomato concentrate, diluted in 1 tablespoon water
salt and pepper
1 teaspoon capers
loaf of Italian bread, cut into diagonal slices and toasted slightly
Cover bottom of medium saucepan with olive oil. Add onion and cook until translucent. Add clean liver pieces and cook at high heat for a few minutes. Once the liver is colored, lower heat to medium and add the celery, carrot, parsley and tomato concentrate (with water). Continuing cooking at medium heat until there is no more blood visible. Remove from heat and add salt and pepper to taste. Let cool. Once almost cold, place everything into blender, adding the capers at this point, and blend well. Spread the pâté on the toasted bread slices and serve.
That's it!