Liver pate with pumpkin
4 servings
30 minutes
A light in all respects, tasty and healthy snack that can be prepared for breakfast at least every day or served as bruschetta on toasted bread to guests. Pumpkin in this recipe dilutes the union of lard and liver and makes it lighter and airier.
1
Clean the liver from membranes. Cut it into small pieces.
- Beef liver: 300 g
2
Prepare the pumpkin and cut it into small pieces.
- Pumpkin: 150 g
3
Peel the onion and cut it into quarters.
- Onion: 2 pieces
4
Cut the fat into small pieces.
- Salo (cured pork fat): 100 g
5
Pour oil into the pan, add bacon to the pan. When the bacon starts to render some fat, add all the other ingredients to the pan.
- Sunflower oil: 100 ml
- Beef liver: 300 g
- Pumpkin: 150 g
- Onion: 2 pieces
- Salo (cured pork fat): 100 g
6
Simmer for 20 minutes. If there is not enough liquid from the onion and pumpkin, you can add 2 tablespoons of water. Check the pumpkin for doneness; it should be soft.
7
Place all ingredients in a container. Blend everything until smooth. There should be no lumps. Add salt and pepper to taste.
- Ground black pepper: to taste
- Salt: to taste
8
Place the pâté in a mold and let it cool. After cooling, send the pâté to the refrigerator.
9
Serve the pâté with country bread
- Rustic bread: 200 g
