france: March 2011 Archives

Chicken liver paté

france, italy
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This recipe was inspired by the one I learnt while working briefly at Zibibbo - a fantastic restaurant in Florence.  There they make it with lots of capers, which balance the rich creaminess of the livers, and serve it with toasted brioche and blood orange zest and port syrup.  Yum!

This recipe makes a fair bit, so if there are just a few mouths to feed you could do a half batch.



Culinary Anthropologist