liver pate on toast - Crostinni neri
Chef Paul Mattison hails from upper New York
State. After listening to all his 'nonna' (who came
from Puglia in southern Italy) told him about Italian
cuisine he went to the prestigious Culinary Institute
of America to train as a chef.
success as chef in a noted Aspen restaurant Paul moved
to Sarasota on the Gulf Coast of Florida. Here in ten
short years he took 'The Summerhouse Restaurant' from
near dereliction to being, not only one of Sarasota
and Florida's top spots but to also being named by the
Wine Spectator as being in the worlds top two
recently he has opened his latest downtown Sarasota
meeting place Mattison's City Grille and more recently
Mattison's Steak House & Wine Bar on Longboat Key.
With experience gained from his TV cookery classes and
lessons at his home and around Florida his relaxed style
and charm is becoming legend. Since 1998 Paul has been
a regular traveller to Italy bringing a party of enthusiasts
on a cooking vacation to experience the real Italy.
more information visit www.mattisons.com
oz chicken liver
1 tbsp capers
2 cloves garlic
1 lemon zest
1/2 stick celery
1 cup white wine
1 French baguette
chop all of the vegetables and cook slowly in a little
olive, when soft add the chopped chicken livers. If
any of the livers have a green colouring this should
be trimmed off as it will be bitter.
the livers are cooked add the wine and season.
the ingredients have not been chopped small enough
they can be blended at this point.
Next reduce on a low heat until it becomes a light
the baguette into slices at a slight angle each slice
about half an inch thick, and toast on both sides.
each piece of toast with the liver paste and garnish
with a quarter of a very thinly cut slice of the zested
Chef Paul Mattison
Chef Paul Mattison Recipe