Patè di fegatini di pollo alla toscana
Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.
Enjoy this month's perfect pairing for Davide Carlone Colline Novaresi Bianco Mariapia, featured in the 6-bottle mixed and 4-bottle white case for November 2025.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Patè di fegatini di pollo alla toscana
Tuscan Chicken Liver Pâté (Fegatini di Pollo)
Serves 4-6
Ingredients
- 400 g chicken livers, trimmed
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 large onion, thinly sliced
- 1 small celery stalk, finely diced
- 1 garlic clove, lightly crushed
- 1 fresh bay leaf
- 80 ml dry white wine
- 40 ml brandy (Vecchia Romagna if you have it)
- 2–3 tbsp heavy cream
- Salt, black pepper
- Toasted sourdough to serve, we used the Cereali bread from Sud forno
Method
Heat oil and butter in a medium pan over medium heat. Add onion, celery, garlic, and bay leaf. Cook slowly, stirring occasionally, until the vegetables are soft and sweet but not browned, about 10 minutes.
Increase heat to medium-high. Add chicken livers, season with salt, and cook until just browned on the outside but still slightly pink inside, 4–5 minutes.
Pour in white wine and cook until mostly reduced. Add brandy and carefully flame to burn off alcohol (or just cook it down if you’d rather not flambé). Season with black pepper.
Remove bay leaf. Transfer everything to a blender and blend until smooth, adding cream a little at a time until the texture is silky but still thick. Taste and adjust seasoning.
Let rest 20–30 minutes or chill briefly to help flavours settle — but it's also great served warm.
Spread on toasted sourdough while still slightly warm or at room temp.
Pour yourself a glass of Davide Carlone Mariapia and enjoy!
