Culinary SOS: Pizzeria Mozza's chicken liver pate
(Kirk McKoy / Los Angeles Times)
Dear SOS: Pizzeria Mozza has fabulous pizza. But their chicken liver bruschetta is out of this world. I'd love to have the recipe.
Dear Lorri: We love the rustic texture of this chicken liver pate, which is coarsely chopped by hand. We also love the way the richness of the liver is complemented by notes of garlic, capers and pancetta. The restaurant serves it over crisp crostini topped with guanciale to make a perfect appetizer.
Chicken liver pate
Total time: About 1 hour
Servings: 16 crostini
Note: Adapted from Pizzeria Mozza. At Mozza, the pate is served as bruschetta over crostini (toasted bread brushed with a little olive oil and rubbed with garlic cloves) and topped with guanciale; they also recommend serving it topped with pancetta or a sprig of parsley.
1 pound chicken livers
Coarse salt and finely ground pepper
3/4 cup best-quality olive oil, divided, more as needed
2 ounces pancetta, chopped
2 garlic cloves, finely chopped
2 tablespoons brandy or Cognac
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped shallots
2 tablespoons capers (preferably salt-packed), rinsed and drained
1 lemon, zest finely grated, and 1 tablespoon juice
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