RECIPE: Italian Liver Pate

<p>Pate is renowned for being ridiculously fatty, but I try and keep that to an absolute minimum by using only 1 tbsp of butter. In fact, I used a dairy-free alternative the other day when making this and it was perfectly fine. Although the cholesterol content of chicken livers is high it does provide us with a good intake of vitamin A, B-12 and folic acid.</p> <p> </p><p><img src="http://www.thegayuk.com/communities/8/004/009/928/388/images/4617747732.jpg" width="461" height="306" alt="" title=""/></p> <p>The Italian spin on this French classic comes from anchovy, capers, sage and parmesan- and it really is tasty! Don't be put off by the anchovies- I'm not a lover of them on there own but in dishes like this it really takes the flavour up a notch!</p><p> </p><p></p><p>250g chicken livers, defrosted if frozen</p><p>1 tbsp unsalted butter</p><p>1 shallot, finely sliced</p><p>1 clove garlic</p><p>2 anchovy fillets</p><p>½ tbsp capers, chopped finely</p><p>3 sage leaves</p><p>80ml white wine</p><p>small grating of lemon zest</p><p>30g parmesan, grated</p><p></p><p>1. Prepare your livers by getting rid of any fat, or greenish parts.</p><p></p><p>2. Melt the butter and a glug of olive oil in a large frying pan, and begin to cook the shallot, garlic, sage, capers, and anchovy fillets until they are golden.</p><p></p><p>3. Add in the chicken livers and continue to fry until well browned. </p><p></p><p>4. Add in half of the white wine, whilst stirring the pan until the wine has been almost absorbed.</p><p></p><p>5. Add in the final half of wine and repeat stirring. </p><p></p><p>6. Take the pan off the heat and transfer to a small food processor. I like mine completely smooth, so blitz until my desired consistency is reached. </p><p></p><p>7. Finally add in a small grating of lemon zest, along with the parmesan. Give a final pulse and stir with a spoon to ensure zest and parmesan are incorporated within the pate. </p><p></p><p>8. You can now serve warm spread on crositini, or alternatively spoon into ramekins and cover in the fridge until you're ready. </p><p> </p><p> </p>