Tuscan Chicken Liver Pâté is a luxuriously rich and deeply nourishing appitizer recipe that you will find on the menu of all trattorias in Tuscany or as a starter of any traditional Tuscan family Sunday lunch. Liver is rich in fat-soluble vitamins A,D,E & K. H and brings you a concentrated amount of protein.
It also contains an easily absorbed form of natural folate and riboflavin. Although traditionally served as a starter on toasted bread, Tuscan liver paté spread is delicious atop many kinds of breads or crackers, and can make a full meal in and of itself. Today we'll make it on raisin bread, and we're sure that the two recipes for both fresh raisin bread and chicken liver pâté will soon become family favorites as you relive tasty Tuscan dishes you might have enjoyed during your travels here!
for 4 servings
Peel onion, and finely slice, set aside. Clean chicken livers by separating livers from fat. Rinse under cold running water, pat dry with paper towels, set aside.
Coat medium sauté pan with extra-virgin olive oil, heat over medium heat. Add onions, bay leaf, and cook a few minutes. Add chicken livers to pan, allow to cook about 5 minutes and flavors to blend. Adjust to taste with salt. Add Vinsanto to pan with chicken and allow to evaporate. Continue cooking for 10-15 minutes longer.
Remove from heat. While still warm, place entire mixture into heavy-duty blender. Add butter, kitchen cream and blend well. A few capers can be also added to the blend to add some zestiness. One anchovy may be also added to enhance flavour. Adjust to taste with salt, allow to cool.
In large mixing bowl, combine flour, raisins, granulated sugar, a pinch of salt, and mix ingredients well. In small sauce pot, melt butter over medium heat, add egg. Lightly heat milk in another small sauce pan, when just above room temperature, remove from heat and add to butter and egg mixture. Add yeast and allow to dissolve. Add butter blend to flour mixture, and mix well. Grease loaf pan with olive oil, and place bread dough into pan. Set aside in warm location, away from any moving air, and allow to rise 30-45 minutes.
Preheat oven to 180C while dough is rising. When dough has completely risen, place small pan of water into bottom of oven to give proper humidity level to oven while bread is baking. Add loaf pan with risen dough, and bake approximately 15-20 minutes. Remove from heat, allow to cool before slicing.
Slice cooled raisin bread, heat again slightly before adding paté to sliced bread.
Place sliced bread onto serving plate. Using two teaspoons, shape paté into a quenelle or dumpling shape and place on top of the sliced bread.