Chicken liver pate (without carrots)
12 servings
60 minutes
Chicken liver pâté is a refined and delicate delicacy with rich Italian roots. In Italy, liver pâtés traditionally adorn festive tables, symbolizing home comfort and gastronomic pleasure. This carrot-free version features a more intense meaty flavor, highlighted by aromatic spices and subtle notes of cognac. The cream gives the pâté a velvety texture, while nutmeg and thyme add complexity and sophistication. Ideal as an appetizer spread on fresh crusty bread or served with tangy pickled vegetables. Its rich flavor and creamy consistency make it a wonderful complement to light white wines. Left in the fridge overnight, it achieves a perfect balance of flavors and textures, revealing its true gastronomic potential.
1
Peel and finely chop the onion.
- Onion: 2 heads
2
Heat vegetable oil in a large skillet and add the onion.
- Vegetable oil: 50 ml
3
Once the onion is slightly sautéed, add butter and cook the onion until done. To your liking (until translucent or golden). I fry it until golden.
- Butter: 50 g
4
Wash the liver, add it to the onion with nutmeg, spices, pepper, and salt.
- Chicken liver: 0.5 kg
- Nutmeg: pinch
- Mixed peppercorns (four peppers): pinch
- Salt: pinch
5
Fry the liver for a few minutes until cooked, it should remain slightly pink inside.
- Chicken liver: 0.5 kg
6
Pour in the cognac and let the alcohol evaporate.
- Cognac (brandy): 2 tablespoons
7
Pour in the cream, hold for another five minutes, turn off the heat and mix everything.
- Cream 20% fat: 100 g
8
Blend the contents of the pan into a homogeneous mass.
9
Add more cream as needed (BUT the pâté should not be liquid!).
- Cream 20% fat: 100 g
10
Place the ready pâté in a mold and leave it in the refrigerator overnight. The pâté must spend the night in the fridge (tested!).
