Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Liver Pate

This recipe is inspired by Fabio Picchi, who is the creator of the finest liver pate I have ever eaten— anywhere on the planet. It’s origins, though, are from Annagloria.

Ingredients

2 Tbl Extra virgin olive oil
2 cups Yellow onion, small diced
1 cup Carrot, small dice
½ cup Celery, small diced
1 cup Veal top round, chopped small
1 cup Pork or veal liver, chopped
1 cup Chicken liver, chopped
½ cup Prosciutto ham, chopped
1 Tbl Italian flat-leaf parsley, chopped
½ tsp Fresh oregano, chopped
½ tsp Fresh thyme, chopped
3 each Bay leaves
1 cup Marsala wine
2 tsp Kosher salt
1 tsp Fresh ground black pepper
½ lb. Butter, cut into 8 pieces

Instructions

Heat oil in a large skillet over medium heat. Add the onion, carrot and celery and cook for 3-4 minutes, stirring frequently. Add the bay leaves, pork/veal liver, chicken liver, veal top round, salt and pepper and continue cooking for another 5-6 minutes. Add the prosciutto, oregano, thyme and Marsala. Stir constantly until all the Marsala has evaporated. Remove from the heat and discard the bay leaves. Fold in the butter and stir until it is completely melted and incorporated. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the parsley and mix on medium speed until  the mixture has a creamy texture, about 4-5 minutes. Reduce to low speed and continue to mix until the mixture has cooled. Pour into prepared terrine mold. Allow to set at least 4 hours, preferably overnight.

To serve, remove from the terrine mold by running a paring knife dipped in hot water around the edge. Turn upside down onto a cutting board and lightly tap the bottom of the terrine mold to release the pate. Slice ¼“- ½“ thick with a sharp knife while still cold. Run the knife under hot water and wipe clean before each slice to ensure clean, smooth slices. Serve chilled or room temperature.

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more