Italian Chicken Liver Pate’ Spread
less than 15 min
bay laurel leaf
Rum or Whiskey
salt & pepper to taste
Put a little olive oil in your pressure cooker, with the top off on medium heat, and begin to soften the onion with a little salt and pepper.
Then, add the chicken livers and bay leaf and swish everything around for about 2 minutes until the outside of the livers are seared.
Add the red wine and, with a wooden spoon, quickly rub any brown bits stuck to the bottom or sides of the pan and incorporate them into the wine.
Close and lock the lid of the pressure cooker. Cook for 5 minutes at high pressure.
When time is up, open the pressure cooker with the Normal release – release pressure through the valve.
Remove and discard the Bay Leaf and add the Anchovies and Capers.
Puree’ the contents of the cooker with a stick blender.
Taste to check if the seasoning is correct and fold in the butter, which will melt with the residual heat, and Rum. Mix well.
Transfer to serving container and sprinkle with fresh herbs to garnish.
Chill for before serving with crostini or lightly toasted french bread slices.