Chicken Pate with Fennel and Red Onion

This is a really yummy recipe -- a team project for "soupereasy" and me ... and an excellent (maybe the best) part of our lunch today.

The recipe comes from Mario Batali of Babbo. We started with some very nice-looking organic chicken livers from Whole Foods. We did modify the recipe just a bit -- after sauteing the red onion and fennel, we put them in the food processor with the chicken livers (after they were sauteed with minced garlic). Fennel seed, sherry vinegar and salt were added, and then we processed everything to a spreadable consistency.

Batali calls for chopping the liver and combining with the other ingredients but we prefer a smoother texture for pate. We also found that we used a bit more salt and sherry vinegar than the recipe called for.

The final product was just delicious, the sauteed fennel red onion and sherry vinegar were wonderful additions to the livers; a nice alternative to French pates that use brandy or other liquors.