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Chicken liver pate on toast - Crostinni neri

Master Chef Paul MattisonMaster 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.

Following 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 world’s top two hundred restaurants.

More 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.

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8 oz chicken liver
1 tbsp capers
2 cloves garlic
1 lemon zest
1/2 carrot
1/2 stick celery
1 cup white wine
Olive oil
1 French baguette


  • Fineley 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.
  • When the livers are cooked add the wine and season.
  • If 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 paste.
  • Cut the baguette into slices at a slight angle each slice about half an inch thick, and toast on both sides.
  • Cover each piece of toast with the liver paste and garnish with a quarter of a very thinly cut slice of the zested lemon.

Serves 6

Master Chef Paul Mattison

© Chef Paul Mattison Recipe