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1 Wash and trim the chicken livers. Fry the onion gently in the oil for 5 minutes until soft but not coloured. Add the livers and one sprig of rosemary and cook gently, stirring from time to time, for approximately 8 mins until the livers are cooked through. 2 Add the wine and allow the alcohol to evaporate for 2-3 minutes. Discard the sprig of rosemary and coarsely process in a food processor. Be careful, this will only take seconds! 3 Return the puree to the pan. Add the anchovy fillets, capers and chicken stock and cook gently for 2-3 minutes. Check the seasoning, adding lots of black pepper but probably only a little salt, if any, due to the saltiness of the anchovies and capers. 4 Finally, stir in the butter. Keep the pate warm while you toast the slices of bread - if it splits or you like a smoother pate, simply blend again briefly in the food processor. 5 Spread the toasted bread with pate, arrange on a plate and garnish with the remaining sprig of rosemary. NOTES : Chef - Antonio Carluccio Recipe by: Food & Drink
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 4|
|Calories from Fat: 304 (53%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 313.4mg||96 %|
|Sodium 743mg||26 %|
|Potassium 337.6mg||9 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 43.8g|
|Protein 20.4g||29 %|
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Calories per serving: 574
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