Liver Paste

Cooking time: 2 h
Difficulty: Medium recipe
Recipe yield: 1 kg
Italian Food Recipes
Liver paste – one of the recipes for cooking Italian cuisine, making pate is not so difficult. Beef and chicken liver is used for its preparation.
Liver paste ingredients
- Beef liver 500 g
- Chicken liver 250 g
- Butter 3 tbsp
- Red wine 50 ml
- White bread 4 slices
- Hard cheese 100 g
- Eggs 3 pcs
- Bay leaf 1 pcs
Liver paste ingredients
To cook the recipe liver pate, wash the beef liver, remove the films and chop finely. Melt the butter in a preheated pan, put the bay leaf, liver and, stirring gently, fry for 1 minute.
Then add the chicken liver, pour in the wine, salt and pepper and, stirring occasionally, fry for another 5 minutes.
When the liver is fried, remove the bay leaf, and chop the liver through a meat grinder with a fine grid.
Cut off the crust from the bread, soak in the liquid in which the liver was cooked, and knead until pasty.
Using an immersion blender, chop everything into a puree. If the pate turns out to be too thick, you can add a few spoons of broth to it.
Grease the prepared form with oil, cover the parchment and put the pate in it. Cook the form with pate in a water bath for 45 minutes, until the pate on top hardens. Transfer the finished pate into prepared, sterilized jars. The pate is stored in the refrigerator for one month.