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Spreading it on

Paté is a versatile pleasure
From the chef | Search restaurants | Archives

May 28th, 2008 issue

JAN PŘEROVSKÝ/THE PRAGUE POST
With bread, vegetables and meat, this dish works as a snack or a complete meal.
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Paté is the proper (and properly French) word for what some parts of the world call sandwich spread.
But real patés are more varied and sophisticated than the packaged stuff one finds in groceries. Made of offal, meats or vegetables mixed with fat or other ingredients and seasoned, they can be prepared in terrines or en croute (baked in pastry). Liverwurst and similar patés often end up sliced.
Rillettes are quick versions, cooked and pounded into a chunkier texture than, say, delicate foie gras terrine.
And, as in this chicken liver recipe, any good paté can be either dressed up or left as a casual, everyday spread.
Glenn Svarc is chef at Da Clara, located at Mexická 7, Prague 10–Vršovice. Tel. 271 726 548.

CROSTINI MISTI

Ingredients:
Homemade Italian bread or a good ciabatta, ideally two days old
Polenta grilled until a little crispy
For bruschetta topping:
2–3 tomatoes
A few sun-dried tomatoes (to taste)
1 clove garlic
Extra virgin olive oil
Fresh basil leaves
Salt and pepper
Cheese topping for polenta:
Small pieces gorgonzola and taleggio
A spoonful of ricotta
Parmesan
Pine nuts
Fegatini di pollo (chicken liver pate)
150 grams chicken livers, cleaned and chopped
1 small onion, chopped

8 anchovy fillets

1 tablespoon butter
2 sage leaves
1 clove garlic
1 glass white wine
1 teaspoon capers
Chicken stock
A splash of brandy
Olive oil
Salt and pepper

Preparation:

Sauté onion in two tablespoons olive oil and one tablespoon butter.
Add whole clove of garlic and sage leaves.
Sauté until soft and add chicken livers.
Brown thoroughly over high heat.
Season with salt and pepper to taste.
Pour in a glass of white wine and splash of brandy then allow to evaporate.
Add a ladle of chicken stock and cook for five minutes.
Add capers and anchovies and cook ten minutes, until livers are cooked through and soft.
Place contents in blender and chop coarsely, adding stock if too dry.
For cheese topping:
Mash ingredients (except pine nuts) until creamy
Bruschetta topping:
Chop ingredients together in a little olive oil, seasoning with salt and pepper
To assemble:
Spread cheese on polenta squares and place in a very warm oven side by side with bread sliced lengthwise.
When the cheese begins to melt and bread begins to brown, remove from oven.
On one of the toasted bread slices, rub a clove of garlic.
On both sides, sprinkle with good olive oil.
Top the garlic toast with the tomato mixture.
On the other, spread with chicken liver paté.
Sprinkle pine nuts over the polenta with cheese.
Arrange on a large plate.
 


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