A couple of months ago, I spent some time in Italy, and during that time, I did what many people do in Italy: eat. And since I really fell in love with the food, I have decided to try to recreate some of them in my own kitchen. Unfortunately, I tried making melanzane di parmigiana but found that it was so time-consuming and required plenty of effort, that I realized it was just not worth it. But I still decided to try making other dishes I have encountered while visiting Tuscany. And this time, I decided I'd make some Tuscan liver pate.
I made liver pate before, a long long time ago, when I was still living in Manila. I remember stir-frying a bunch of chicken livers and then pureeing them using a blender. This time, I found a recipe online, and decided to follow it. It called for 250 grams of chicken livers (which I bought for 1 EUR in the farmer's market), a tablespoon of capers, 4 anchovy fillets, and a medium-sized onion. Later on, the recipe calls for some Chianti as well as balsamic vinegar.
I diced the onion, and then rinsed and dried the capers and anchovies (otherwise they would be very salty). I fried them in 3 tablespoons olive oil for 10 minutes, until the onions were soft. And then the livers went in, and I constantly stirred it for 5 minutes in medium heat. Then I put in one-half cup of Chianti plus 2 tablespoons of balsamic vinegar and simmered it in low heat for 15 minutes. After that, I put in some chopped parsley, salt and pepper, and some chili flakes.
Then comes the fun part. I took out my food processor and just made everything disintegrate. The original recipe said that I should just use a potato masher, but I didn't like that idea. This way, the spread is more creamy, and it was very very tasty. I enjoyed it by scooping it and loading it on some crusty bread, and together with some cured meat and a glass of Chianti, made for a rather gastronomic evening.