List of Ingredients
- chicken livers, trimmed
- whole grain ciabatta bread
- butter
- 1 red onion
- Thyme
- Port wine
- Grand Marnier
- Sugar
- Extravirgin olive oil
- Salt
- Pepper
Method
Chop the chicken livers and let them marinate for 30 minutes in a container with a pinch of salt, a pinch of sugar, some freshly ground pepper, 2 sprigs of thyme, a splash of Grand Marnier, and 2 tablespoons of Port wine. Trim and slice the onion, then sauté it in a tablespoon of oil for 2 minutes; add 3 tablespoons of Port wine and sprig of thyme, then reduce for 2-3 minutes.
Remove the livers from the marinade and dry them well on a paper towel; sauté them in a hot pan with a tablespoon of oil for 2 minutes per side. Remove the thyme from the pan with the onions and turn off the heat; add the chicken livers and stir well; cover the pan and let it cool. In a blender or food processor, blend the liver and onions with the butter and a tablespoon of Port wine; season with salt, pepper, and sugar.
Let the pâté cool in the refrigerator for about 2 hours, until it is firm. Cut the bread into 1/2-inch thick slices; toast them in the oven for 4 minutes at 450°F. Serve the pâté with the warm bread crostini.