The liver pate is a gourmet dish of the French tradition: perfect for important lunches and anniversaries, here’s how to prepare it at home without problems.
Liver pate is a French preparation, but its origins date back to the ancient Egyptians. The ancient Romans, on the other hand, consumed this dish accompanied with milk, honey and dried figs. Today it is cooked for celebrations and family lunches: in France they are usually made with foie gras. Foie gras pate is made from goose, stuffing the poultry with corn until its liver doubles in size. In Italy, however, it is usually made with chicken, which is lighter and more delicate .
Then there is the Tuscan variant , more rustic and lighter, which can be enjoyed spread on stale bread, and accompanied with anchovies. The chicken liver pate recipe is widespread especially in those regions where it is not customary to breed duck. Let’s find out how to make it with some simple ingredients that you can recover from your trusted supermarket.
Preparation of liver pate
- The first thing to do is to cut the chicken livers into slices, eliminating the heart that is usually sold attached.
- In addition, waste, such as bile , must be eliminated. If you prefer, you can have your liver cleaned by your local butcher.
- Clean the onions into very thin slices and brown with a little extra virgin olive oil and butter, then add the livers until you get a creamy and buttery consistency.
- Chop the liver in a mixer and also add the herbs, bay leaf, salt and pepper.
- Add the Marsala and sprinkle a generous dose of lemon juice.
- Mix everything until you get a grainy and homogeneous mixture , then place it in special glass jars as if it were a cream.
Your pâté is ready to serve at Christmas or at a family lunch, also spread on croutons for a delicious appetizer and an aperitif .
The recipe for liver pate with gelatin
To prepare this version the ingredients do not change. You just have to stretch the preparation slightly and add 3 sheets of food gelatin and half a liter of water.
Once the paté is ready in the silicone mold and let it rest in the refrigerator. Meanwhile, dissolve the edible gelatin sheets in warm water. Squeeze them well . Pour the gelatine over the liver, seal and let it cool in the refrigerator overnight. Once ready, turn the container upside down and garnish to taste
Once ready, you can keep the liver pate in an airtight container, in the refrigerator, for about 2 days . It is not recommended to freeze it.
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