Tuscan liver pate Recipe

Ingredients

1/2 an onion, chopped finely
1 carrot, chopped finely
1 stick celery, chopped finely
1 tbsp finely chopped flat-leaf parsley
3 tbsp olive oil
40 g unsalted butter
1 chicken liver, trimmed and washed carefully
100 g calf's liver, trimmed, washed and dried
2 tbsp dry white wine
1 heaped tbsp tomato purée, diluted in 4 tbsp hot water or stock
salt and freshly ground black pepper
25 g capers, rinsed and chopped finely

Preparation

Step 1

Fry the vegetables together in the olive oil and half of the butter.
Cook until soft, then add the livers. Stir and add the wine. Evaporate the wine for about 2 minutes, then add the diluted tomato puree. Season to taste, then add about 2 tbsp water, cover and simmer for about 20 minutes.
Remove from the heat, lift the livers out of the sauce and mince or process them until smooth. Return the purée to the pan and stir in the rest of the butter and all the capers. Heat through, then remove from the heat, but keep warm. Alternatively, cool completely and keep in the refrigerator until required (maximum 3 days) and reheat as necessary. To serve, spread on freshly toasted bread.