Chicken liver pâté and antipasti platter
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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.
First published in 2016
Ingredients
Metric
Imperial
Chicken liver pâté
Antipasti platter
- 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
- 'nduja
- 200g of mozzarella cheese
- 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
SAVE RECIPE
Equipment
- Blender
Method
1
Before making the pâté, prepare the chicken livers by trimming them of all fat and sinew. Set aside
- 1kg chicken livers
3
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
4
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
5
Blitz to form a smooth, creamy pâté. Taste a little, adding some salt to season if required
6
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
7
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
- 'nduja
8
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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