Pate in Livadia
6 servings
135 minutes
Livadia-style pâté is a culinary heritage of Russian cuisine reminiscent of dishes served in noble households. This pâté, made from beef liver, aromatic lard, and spices, has a rich, velvety flavor with delicate notes of clove and black pepper. Baking the ingredients in the oven allows them to reveal their full depth of flavor, while subsequent grinding gives a uniform, soft texture. The dish is perfect for both festive dinners and cozy home meals. It is served with crispy toasts or rye bread, and a glass of red wine only enhances its sophistication. This recipe pays tribute to the traditions and craftsmanship of Russian cooks who pass down cooking secrets from generation to generation.
1
Line the bottom and sides of a pot or skillet suitable for oven use with thinly sliced lard.
- Lard (back fat): 700 g
2
Cut the liver into small pieces and place them in a saucepan. Top with chopped onion, pepper, and cloves. Cover everything with bacon.
- Beef liver: 500 g
- Onion: 2 pieces
- Black peppercorns: 1 tablespoon
- Cloves: 2 pieces
- Lard (back fat): 700 g
3
Preheat the oven to 180 degrees and leave the saucepan for 2 hours.
4
Remove the saucepan, carefully remove the onion, pepper, and clove. Grind the remaining liver and fat in the saucepan, season with salt and pepper to taste. Cool down.
- Black peppercorns: 1 tablespoon
