Chicken liver pâté is a delicious appetizer with a creamy texture, ideal for spreading on toasted bread crostini. Its origin dates back to French cuisine, but it has become very popular in Italy as well. The chicken livers are cooked with onion, butter and aromatics such as thyme, then deglazed with Marsala wine and brandy to obtain a rich and intense flavor. Finally, they are mixed with whipped cream to make them even softer and creamier. Enjoy as an aperitif or as a starter in a special menu.
In a pan, heat 50 g of butter, add half a chopped onion, a few thyme leaves and the chicken livers, and cook for 2 minutes
Splash with the Marsala, season with salt and pepper, and after 3 minutes turn off the heat
Chop the livers and mix in 100 g of cooled melted butter
When the mixture becomes smooth, add the brandy and whipped cream
Chill for 6 hours in the refrigerator
Frying pan
Blender
Italy
| Energy (kcal) | 292.13 |
| Carbohydrates (g) | 1.5 |
| of which Sugars (g) | 1.5 |
| Fat (g) | 24.84 |
| of which Saturates (g) | 13.72 |
| Protein (g) | 13.73 |
| Sale (g) | 0.05 |
