Chicken Liver Pate
Chicken Liver Pate – For some reason, everyone is used to the fact that pâtés are France. However, in Italy, pâtés have been popular for a very long time, even the Romans were fond of them. After somehow this dish left the diet, however, in the 19th century, they started talking about pates again, and the Italians remembered their old traditions. This recipe is from the mountainous region of Umbria, where culinary traditions and recipes have not changed for many centuries.
Chicken Liver Pate Ingredients
Chicken Liver Pate Recipe
The recipe for chicken liver pate is very simple. Put the chicken liver in a deep bowl, pour in 2 tbsp. grappa, crushed garlic, broken bay leaf, grated juniper berries and black pepper. Cover bowl with plastic wrap and refrigerate for 8-10 hours.
After the time has passed, make a water bath. Pour about a third of water into a large saucepan, put a smaller saucepan in it and transfer the liver with marinade to a smaller saucepan. Cover with a lid and cook over low heat for 25 minutes. It is impossible that the water boils strongly, from this the pate will be lumps.
Take the butter out of the refrigerator ahead of time so that it becomes soft. Beat the finished liver with a blender in mashed potatoes.
Add the remaining grappa and butter to the liver. Salt the pate, pepper with white ground pepper and beat everything well. The pate will be liquid, don't worry, it will change when cooled.
Transfer the pate to a container in which it will be stored and served, cover with foil and refrigerate for 6 hours. The longer pate stays in the refrigerator, the tastier it is. You can cover the form with a film, lay out the pate, and when it hardens, remove it from the mold, turn it over onto a plate, remove the film and serve.