Crostini with Liver Pate

A simple recipe, typical of the peasant tradition of this region, also widespread and appreciated in the rest of Central Italy. Crostini with liver pate are always present on the table, especially during the holiday season. It is an appetizer with a very particular flavor, slightly acidic, quite savory.

The pate is made from chicken livers and is excellent accompanied with homemade Umbrian bread - known for being low in salt - lightly toasted. The warm, fragrant crostino served with this flavorful sauce pairs well with a good glass of local red wine.

First wash the chicken livers well and coarsely chop the onion, carrot and celery stick. In a frying pan heat a little oil and add the livers, previously chopped vegetables, capers, a slice of lemon zest, anchovies or anchovy paste, salt and pepper. Let cook with the white wine vinegar for at least 30 minutes.

Once cooked, let everything cool and transfer to a blender with a knob of butter. Blend the mixture until smooth or shred it with a knife for a more rustic effect. Now you can spread the pate on previously toasted bread and serve at the table.

TIP:

Remember, when cleaning the livers, to carefully remove the gall bladder being very careful also not to break it. The substance inside is very bitter and would irreparably ruin the flavor of our dish.