Chicken Liver Paté with Raisin Bread and Donnafugata | 15 Minute Recipe

Chicken liver pate is a classic Tuscan antipasto. Although liver is not everyone's favourite ingredient, if you have ever been to Tuscany and tried this wonderful cream spread on a crouton, you will know that it is truly irresistible.

Salty and earthy, liver pâté is even better spread on toasted sultana bread.

The Tuscan crouton is definitely a dish that will make a great impression on your diners, and even more so if you pair it with the right wine!

Filippo Bartolotta once again amazes us by opening a bottle of Sicilian wine: a Ben Ryè from Donnafugata, a sweet wine that enhances the flavours of liver and bread.

Chicken Liver Paté with Raisin Bread Ingredients:

for 4 servings

• Fresh Chicken Liver Paté
• Onion 1
• Vinsanto wine 0.5 cup
• Chicken Liver 300 grams
• Heavy cream 75 grams
• Butter 200 grams
• Salt as needed
• Extra-virgin olive oil as needed
• Bay leaf 1

Savory Raisin Bread Toast

• All-purpose flour 250 grams
• Raisins 125 grams
• Sugar (Granulated) 20 grams
• Milk 125 grams
• Instant yeast 12 grams
• Egg 1

‘LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta

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