Quick Italian Pate’ Spread

Although the traditional pate’ recipe isn’t particularly difficult or time consuming, you will love the pressure cooker version which uses a little less butter and is ready in just 10 minutes – including 3 minutes under pressure!

Italian Chicken Liver Pate’ in the Pressure Cooker
Ingredients:
About 3/4 of a lb or 350mg Chicken Livers
1 Medium Onion, roughly chopped
1 Bay Laurel leaf
1/4 of a cup of Red Wine or Rum or Whisky
2 Anchovies in oil
1 Tbsp. Capers
1 Tbsp. Butter
salt & pepper to taste		 Equipment:
Stick Blender

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 is 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, turn the heat to high. From the time the pan reaches pressure lower the heat and count 3-5 minutes. Then, bring your pan to the sink and run cold water on the top to lower the pressure and release the lock and open the top.  For electric pressure cookers, open using the normal release valve.
 
Remove the Bay Leaf. Add the Anchovies and Capers and blend everything well 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 mix well. Transfer to serving container and sprinkle with fresh herbs to garnish. Serve with crostini or lightly toasted french bread slices.

Serves 6-8