Classic Marsala & Mascarpone
Brandy & Thyme Version
Port & Sage Luxury
Silky Chicken Liver Pâté
with Marsala & Mascarpone
Restaurant-smooth, 15-minute luxury pâté — better than any you’ll buy
Incredibly quick yet tastes like it took hours. The Marsala adds sweetness, sage brings fragrance, and mascarpone makes it unbelievably creamy. Perfect on toasted baguette with cornichons.
Silky, rich, and utterly addictive.
Makes
≈ 400 g
≈ 400 g
Prep
10 min
10 min
Cook
10 min
10 min
Ready in
20 min
20 min
Ingredients – Classic Marsala & Mascarpone
- 200 g chicken livers, trimmed and sliced
- 3 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 small onion, very finely chopped
- 1 tablespoon finely chopped fresh sage
- 2 tablespoons dry Marsala
- 2 tablespoons mascarpone
- Salt & freshly ground black pepper
Method – Classic
1. Trim the chicken livers of any sinew and slice.
2. Heat the olive oil in a frying pan and cook the onion for a few minutes until it is soft.
3. Move the onions to the side of the pan and add the livers. Cook until they are lightly browned on both sides.
4. Add the garlic and sage and cook for 1 minute.
5. Add the Marsala and briefly cook until the liquid reduces. Season well with salt and pepper.
6. Transfer to a food processor and process until smooth.
7. Gently blend in the mascarpone. Taste and adjust seasoning.
8. Serve with toasted baguette (or keep chilled for up to 4 days).
Pro tip: The mascarpone makes it luxuriously creamy — don’t skip it!
Brandy, Thyme & Cream Version
- Same ingredients but replace Marsala with brandy
- Use 1 tablespoon fresh thyme leaves instead of sage
- Replace mascarpone with 2 tablespoons double cream
Follow classic method exactly — slightly more classic French bistro flavour.
Port, Sage & Truffle Oil Luxury
- Replace Marsala with 2 tablespoons ruby port
- Keep sage
- Finish with ½ teaspoon truffle oil stirred in at the end
Follow classic method — the truffle oil takes it to Michelin-star level.
15 minutes from pan to plate — the fastest, most elegant starter you’ll ever make.
