Chicken liver pate with marsala
6 servings
30 minutes
Chicken liver pâté with Marsala is a refined dish of European cuisine that combines a delicate texture and rich flavor. Its origins trace back to French and Italian traditions of pâté making, where liver is the main ingredient. In this recipe, Marsala adds a subtle sweetness and depth, highlighting the spice of cumin and creamy tenderness. Brandy and cream make the taste even richer, while chilling for several hours helps to reveal all the nuances of the dish. It pairs perfectly with crispy baguette or rye bread garnished with fresh herbs. The pâté can be used as an elegant appetizer on a festive table or as a sophisticated addition to daily menus, enjoying its rich and harmonious flavor.
1
Melt 100 grams of butter in a water bath and set aside to cool.
- Butter: 150 g
2
Melt the remaining oil in the pan, add the cleaned chicken liver, chopped onion, and cumin, and cook over medium heat for 2 minutes, stirring constantly. Add marsala, salt, and pepper, and cook for another 3 minutes.
- Butter: 150 g
- Chicken liver: 400 g
- Onion: 1 head
- Caraway leaves: 30 g
- Salt: to taste
- Ground black pepper: to taste
3
Finely chop the cooked liver and place it in a bowl. Mix in the cooled melted butter and brandy. Whip the cream and add it to the other ingredients.
- Chicken liver: 400 g
- Butter: 150 g
- Brandy: 1 tablespoon
- Extra-thick cream 48% fat: 2 tablespoons
4
Leave the prepared pâté in the refrigerator for 6 hours.
