TERRINA: AN ITALIAN PATE ‘ WITH CAPERS
This is a recipe of Tuscan origin , which has many variations. Mine is without butter , light and tasty.
To make this easy recipe of great impact you need :
250 grams ( 9 ounces approx/ 1 cup) of chicken liver, 2 tablespoons extra virgin olive oil , 2 bay leaves, 1 shallot , a dozen sage leaves, 2 tablespoons capers in brine, 2 tablespoons of the capers brine , 1 glass of brandy.
First of all peel and slice the shallot
In a nonstick pan place the oil , the sliced shallot, bay leaves and sage leaves .
Let dry thoroughly and then add the chopped chicken livers.
Cook over low heat , stirring well .
At this point, add the brandy and 2 tablespoons capers brine and simmer , stirring occasionally , until it is almost completely evaporated. It will take 15 or 20 minutes.
Turn off the heat and let it cool .
Put the mixture in a blender along with the capers and mix well until you get a smooth and soft dough .
Transfer the mixture into a container with a lid and let stand in refrigerator for at least a couple of hours, preferably overnight.
Serve hot with slices of wholemeal bread or bread with walnuts. Is fantastic also to accompany cheese.
Buon appetito, enjoy it!
