A simple antipasti platter makes a fantastic starter or snack to share, and you can tailor the cured meats and cheeses to taste. Francesco Mazzei's version champions Italian produce and includes an easy homemade chicken liver pâté recipe to take the platter up a notch. There will be plenty of the pâté leftover to enjoy for an easy lunch as well.
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Before making the pâté, prepare the chicken livers by trimming them of all fat and sinew. Set aside
1kg chicken livers
Add the olive oil to a large, shallow saucepan and place over a medium heat. Sweat down the leeks and parsley for a few minutes until softened
30ml of olive oil
100g of leek, roughly chopped
30g of parsley, roughly chopped
Add the trimmed chicken livers and increase the heat to high. Cook until the livers are well-browned and the pan is fairly dry. Pour in the Marsala wine and cook for a few minutes until it evaporates
100ml of Marsala wine
Stir in the capers and anchovies and allow to cook through for a few more minutes, then transfer to a blender along with the butter
50g of capers
50g of anchovy
200g of butter
Blitz to form a smooth, creamy pâté. Taste a little, adding some salt to season if required
Place the pâté in a bowl or container submerged in iced water and allow to cool completely, placing a piece of cling film across the surface of the pâté to stop a skin from forming. If not serving straight away, chill until required
When ready to serve, create a large platter layered up with the cured meats. Halve or slice the mozzarella balls and place on top of the meats, adding a scoop of 'nduja alongside it
100g of Parma ham, or culatello ham
100g of fennel salami, such as finocchiona
100g of salami
100g of smoked duck breast, or cured duck breast
200g of mozzarella cheese
Scoop quenelles of the chicken liver pâté on to the platter before garnishing with pickled vegetables, fresh basil sprigs and raddichio leaves. Serve with toasted bread on the side
300g of mixed pickle, such as pickled onions, carrots or artichokes
fresh basil, to garnish
radicchio, to garnish
ciabatta, or other bread, sliced and lightly toasted to serve
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