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




Chicken liver pâté

Antipasti platter


  • Blender


Before making the pâté, prepare the chicken livers by trimming them of all fat and sinew. Set aside
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
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
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

Francesco Mazzei reminds us why we fell in love with Italian food in the first place, conjuring soulful dishes that put flavour first.

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