Pate with liver, breast and parmesan
4 servings
45 minutes
Liver, chicken breast, and parmesan pâté is a refined dish of European cuisine that combines the tenderness of chicken liver and breast with the rich flavor of parmesan. The origins of this pâté trace back to French gastronomy traditions, where such liver dishes are considered a symbol of refined taste. The velvety texture is achieved through butter and a harmonious blend of aromatic spices: nutmeg, peppers, and bay leaves. A light hint of rum and white wine adds sophistication to the pâté. This pâté is perfect for festive appetizers as well as cozy home dinners. It can be served with crispy baguettes, tangy pickled vegetables, or fresh berries to create a harmonious balance of flavors.
1
Boil the breast with the addition of peppers (black, fragrant), salt, and celery.
- Chicken breast fillet: 250 g
- Ground black pepper: pinch
- Salt: pinch
- Celery: 1 stem
2
Salt and pepper the liver, lightly fry it, add chopped onion, fry until cooked, add minced garlic, nutmeg, wine, cover and cook for another 2 minutes. Then add butter, turn off, cover and let it soften for a minute.
- Chicken liver: 350 g
- Salt: pinch
- Ground black pepper: pinch
- Onion: 1 piece
- Garlic: 2 cloves
- Ground nutmeg: 1 teaspoon
- Wine: 50 ml
- Butter: 100 g
3
After 10 minutes, transfer the contents of the pan to a blender. Also add chicken, grated cheese, rum and mix until smooth.
- Chicken breast fillet: 250 g
- Parmesan cheese: 50 g
- Rum: 2 tablespoons