Pasticcio Di Fegatini Recipe

Prepare and clean livers

Trim any sinew, greenish parts or large connective tissue from the chicken livers. Pat dry thoroughly with paper towels. Cutting them into similar-sized pieces (if large) will ensure even cooking.

Sauté aromatics

In a large skillet over medium heat, melt 40 g of the butter with the olive oil. Add the finely chopped onion and cook gently for 6–8 minutes until translucent and soft but not browned. Add the minced garlic and chopped sage and cook 1 minute until fragrant.

Cook livers

Increase heat to medium-high. Add the trimmed chicken livers to the pan in a single layer. Sear for 1.5–2 minutes per side until the exterior is nicely colored but the interior remains slightly pink (internal temperature about 65–70°C / 150–158°F). Avoid overcooking to keep the pâté silky.

Deglaze and simmer

Pour in the white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by about half (2–3 minutes). Then lower the heat to medium-low, add the heavy cream and remaining 40 g butter, season with salt, pepper and grated nutmeg. Stir gently and simmer for 2 minutes to combine and warm through. If using capers, stir them in now along with the lemon juice.

Blend to a smooth paste

Transfer the cooked mixture (livers, aromatics, and pan juices) to a food processor or high-speed blender. Add the optional double cream if using. Pulse and then blend until semi-smooth to very smooth, scraping down the sides as needed. Taste and adjust seasoning with additional salt, pepper or lemon juice. If the mixture is too thick, add up to 1–2 tablespoons (15–30 ml) of cream or milk to reach desired spreadable consistency.

Strain for an extra-smooth texture (optional)

For a very fine, semi-smooth pâté, press the blended mixture through a fine-mesh sieve into a bowl using the back of a spoon. This step removes any remaining bits and yields a silken texture.

Chill and set

Spoon the pâté into a shallow serving terrine or ramekin. Smooth the surface and, if desired, place a thin layer (about 5–10 g) of melted butter on top to seal. Cover with plastic wrap and refrigerate at least 2 hours (preferably 4) to firm and develop flavors. Pâté can be made a day ahead.

Toast the bread: Preheat oven to 200°C (390°F) or use a skillet. Lightly butter both sides of bread slices with the 20 g butter. Toast in the oven on a baking sheet for 6–8 minutes (turning once) until warm and golden, or grill in a skillet 1–2 minutes per side until crisp.

Bring to temperature and serve: Remove pâté from refrigerator about 15–20 minutes before serving to take the chill off. Serve with warm toast and cornichons or pickled onions on the side. Garnish with an extra sage leaf or a few capers if desired.