Chicken Liver Paté, Florence-Style Recipe

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Last Updated on April 25, 2022 by Share My Kitchen

Today “crostini di fegato” or chicken liver pâté spread generously over crispy bread slices is served as a starter in most of the bars and restaurants in the city. It tastes as if Tuscany says “welcome” to you.

Once you made your chicken liver pate, head over to our rosemary bread roll.


Where is Chicken Liver Paté From

Florence’s culinary traditions are well known worldwide. The cuisine of the Tuscany capital city is a perfect mix between simple rural cooking and noble refinement since the Medici times.

How To Store Chicken Liver Paté

I make it often, especially when we expect friends for dinner, or when we plan to go for a picnic. Preparation doesn’t require a lot of time, and you can keep it in the fridge for a few days (in an air-tight container). This way you’ll have something delicious to use as a starter or as an afternoon snack. It is equally good freshly made or on the next day.

Florence Style Chicken Liver Paté

Serves: 10

Preparation time: 30 minutes


800g chilled or frozen chicken liver 200g onions, finely chopped 150g carrots,  grated 1 one stalk celery, finely chopped 100g butter 2 cloves garlic, finely minced 6-7 anchovy fillets, chopped 3 tbsp capers 60ml white wine 2 tbsp olive oil half bunch of parsley, finely chopped freshly ground black pepper

few sage leaves, finely chopped

How To Make Chicken Liver Pate

Melt the butter in a large skillet and sauté onions, carrots and celery on medium heat for 5 minutes. Cut every chicken liver into at least 2 pieces, and then wash and pat them dry. When the onions are softened, add the liver and season with black pepper. Go very carefully with the salt – usually anchovies and capers are salty enough to season the whole meal.

Sauté the mix about 15-20 minutes at medium heat, stirring occasionally. If the mixture is too dry, add some broth or hot water. When livers are almost done, add sage and wine and stir. Wait till the wine is fully absorbed and pull off the heat.

Leave the mixture to chill for few minutes, and transfer in a food processor. Add garlic, anchovies, capers and parsley and blend to a roughly mixture. Add olive oil and more salt, if needed. In case your pâté is too sticky add more olive oil and stir.

Serve with crispy bread.

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