Lamb liver pate with red wine
10 servings
30 minutes
Lamb liver pâté with red wine is an exquisite representative of Caucasian cuisine, combining the rich flavor of offal with subtle wine and herbal notes. Traditionally prepared by hunters and shepherds, this pâté elevates a simple dish with spices and local wine. The velvety texture of the liver, enhanced by cream, gains tenderness while rosemary and garlic add delicate spicy accents. Malbec infusing the onion adds depth and complexity to the flavor, making it rich and harmonious. Served on crispy toasts, the pâté transforms into a refined appetizer perfect for a festive table or a cozy evening with a glass of wine. This dish is not just food; it reflects the gastronomic culture of the Caucasus where respect for ingredients and the art of flavor pairing create unique culinary masterpieces.
1
Place the liver in a pot, cover with cold water, add bay leaves, black peppercorns, and salt. Put on the heat and boil for fifteen minutes after it starts boiling.
- Lamb liver: 1 kg
- Bay leaf: to taste
- Black peppercorns: to taste
- Salt: to taste
2
Meanwhile, sauté diced onion in olive oil until softened. Add a sprig of rosemary and pepper. Pour in Malbec and simmer for a quarter of an hour until the wine is absorbed by the onion and excess evaporates.
- Onion: 200 g
- Extra virgin olive oil: 1.5 tablespoon
- Rosemary: 1 stem
- Ground black pepper: to taste
- Red dry wine: 150 ml
3
Grate the boiled liver on a fine grater, do the same with the boiled eggs.
- Lamb liver: 1 kg
- Chicken egg: 2 pieces
4
Chop a small bunch of parsley (without stems) together with garlic cloves. Transfer to the liver with eggs, add onion, mix, pour in cream, and mix thoroughly again.
- Parsley: 1 bunch
- Garlic: 4 cloves
- Onion: 200 g
- Cream 33%: 250 ml
5
Refrigerate for an hour. Serve on toast.