Chicken liver pate with truffle honey
1 serving
40 minutes
Chicken liver pâté with truffle honey is an exquisite dish that combines tenderness and rich flavor. Its origins can be found in French cuisine, where pâté is a symbol of culinary mastery. Here it takes on a signature sound, blending the velvety texture of liver, the sweetness of truffle honey, and aromatic herbs. A light acidity from wine and balsamic vinegar highlights the depth of flavor, while butter adds silkiness. This pâté pairs perfectly with crispy ciabatta and onion jam, creating a harmony of contrasts – sweet, salty, tender, and crunchy. It suits both an elegant appetizer and a cozy home dinner, filling the meal with warmth and elegance.
1
The liver should be well cleaned and rinsed.
- Chicken liver: 100 g
2
Chop the vegetables randomly and sauté in butter, adding herbs.
- Carrot: 40 g
- Onion: 30 g
- Garlic: 15 g
- Butter: 35 g
- Sage leaves: 2 pieces
- Thyme leaves: 2 pieces
3
Add liver to the vegetables and sauté lightly.
- Chicken liver: 100 g
4
Pour with wine and evaporate it.
- Red wine: 15 ml
5
Add cream and chicken broth, salt, pepper, and simmer until the vegetables are cooked.
- Cream: 50 ml
- Chicken broth: 100 ml
- Salt: 1 g
- Ground black pepper: 1 g
6
Thoroughly blend all ingredients in a blender, adding butter.
- Butter: 35 g
7
Cool the pâté.
8
Serve with toasted ciabatta, honey, and onion jam.
- Ciabatta: 3 pieces
- Honey: 30 g
- Shallot: 20 g
- Balsamic vinegar: 10 ml
