Party Pâté
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 8-12
  • 1 ounce pancetta, finely chopped
  • ¼ cup extra virgin olive oil
  • 12 ounces chicken livers, cleaned of connective tissue and patted dry
  • ¼ cup minced red onion
  • ½ cup white wine
  • 1 tablespoon butter
  • 1 shallot, minced
  • ¼ cup chopped parsley
  • 1-2 tablespoons green peppercorns, drained
  1. Add pancetta an oil to a skillet over medium high heat and cook until pancetta begins to turn crispy. Add livers and onion and sear until golden brown on all sides and until the center is barely pink. Add white wine and simmer until wine is largely evaporated, then add butter and melt into sauce.
  2. Transfer everything from the skillet to a food processor and process until smooth. Add shallot, parsley and peppercorns and pulse a couple of times to incorporate. Spoon into a mold lined with plastic wrap (if you wish to unmold it later) or into a ramekin for serving. Refrigerate until firm, at least 4 hours or preferably overnight. Serve with crackers, baguette slices, or toast points.
Recipe by Cooking With Michele® at