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Liver pâté


Liver pâté

Liver pâté is a traditional French gourmet dish: perfect for important lunches and anniversaries, here's how to prepare it at home without problems.

Liver pâté is a typical preparation of French cuisine, but its origins date back to the time of the ancient Egyptians. The Romans, however, consumed this dish accompanied with milk, honey and dried figs. Today liver pâté is cooked during the most important occasions such as Christmas lunch.

It can be prepared using the liver of different animals including chicken, duck, rabbit or calf . Our recipe is with chicken liver, which is easier to find, but the procedure is the same if you decide to use another product. Refined and "important", this pâté is actually very simple to prepare.

Liver pâté
Liver pâté

Ingredients

For the liver pâté

  • Chicken (or rabbit) liver – 400 g
  • Onions – 400 g
  • Butter – 400 g
  • Marsala – 30 ml
  • Laurel – 2 leaves
  • Salt – to taste
  • Pepper – to taste

Preparation

How to prepare the liver pâté recipe

1

The first thing to do is clean the chicken livers , removing the heart which is generally sold attached. In addition, it is necessary to eliminate fat and gall pockets. If you prefer, you can have your liver cleaned by your trusted butcher.

2

Peel the onions and cut them into very thin slices. Brown them in half the butter until they are wilted, then add a bay leaf and the livers.

3

Stir for a few minutes, then add the Marsala and raise the heat to evaporate. Season with salt and pepper and continue cooking for another 2-3 minutes over a moderate heat.

4

Transfer the liver to a blender, after removing the bay leaf, then add the remaining butter that you have melted. Blend until you obtain a smooth, lump-free mixture. If you're having trouble, you can sift everything once before shaping it.

5

Transfer it into a glass jar if you want to use it spread on croutons, or into a rectangular mold – like the one for plum cakes, covered with cling film. Once cold, transfer to the refrigerator for about three hours . If you have chosen the mould, once the necessary time has passed, turn it upside down and serve your liver pâté on a serving plate, which you can cut into slices.

Among similar preparations we can include Tuscan crostini , traditionally filled with a delicious liver pâté enriched with anchovies and capers and blended with vin santo.

Variant with gelatin

Liver pâté with gelatin
Liver pâté with gelatin

If you have opted for the pâté to be cut into slices, you can also think about serving the liver pâté with jelly. Dissolve the edible gelatine sheets in warm water following the doses indicated on the package. Pour the gelatine over the liver, seal and leave to cool in the refrigerator overnight. Once ready, turn the container upside down and garnish as desired.

Conservation

Once ready, you can store the pâté in an airtight container, in the refrigerator, for 2-3 days . For this reason you can also prepare it in advance so as to have it ready when serving it.

Read also
Christmas appetizers: the best recipes to bring to the table during the holidays

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