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Celebrating La Dolce Vita

Dina's Umbrian Pate

Dina's Umbrian Pate
Recipe Date:
12 March 2015
Cook Time:
A delicious starter for your Christmas feast or an easy canape at parties spread on fresh crusty bread, this central Italian classic is the perfect pairing for our JOSEPH Sparkling Red.
  • 500 g Chicken livers, cleaned and roughly chopped
  • 1 Medium onion, diced
  • 6 Sage leaves
  • 7 Anchovy fillets in oil
  • 2 tbs Capers in vinegar
  • Salt and fresh black pepper to taste
  • Primo Estate La Biondina Colombard
  • JOSEPH First Run Extra Virgin Olive Oil

Fry the onion in a little JOSEPH olive oil until transparent. Add chicken livers and quickly brown before turning the heat down. Add sage leaves, anchovies, capers and a splash of La Biondina Colombard. Season with salt and pepper to taste but remember that the capers and anchovies are already very salty. 

Continue to warm over a low heat for 5 to 10 minutes until livers are cooked then purée the mixture. Drizzle in enough JOSEPH Olive Oil to make a smooth paste. Serve on fresh continental bread.

Buon appetito!