
Chicken Liver Pâté
Chicken liver pâté is a delicious appetizer with a creamy texture, perfect for spreading on toasted bread crostini. Its origin traces back to French cuisine, but it has also become very popular in Italy. The chicken livers are cooked with onion, butter, and herbs like thyme, then deglazed with Marsala wine and brandy to achieve a rich and intense flavor. Finally, they are mixed with whipped cream to make them even softer and creamier. Enjoy during an aperitif or as an appetizer in a special menu.
Ingredients
- Chicken livers
400G400G - Butter
150G150G - Onionto taste
- Thymeto taste
- Marsala wine
2Tablespoons2Tablespoons - Brandy
1Tablespoon1Tablespoon - Whipped cream
2Tablespoons2Tablespoons - Saltto taste
- Pepperto taste
Preparation
- STEP 1 OF 5
In a pan, heat 50 g of butter and sauté half a chopped onion, some thyme leaves, and the chicken livers for 2 minutes
- STEP 2 OF 5
Sprinkle with Marsala, add salt and pepper, and after 3 minutes, turn off the heat
- STEP 3 OF 5
Chop the livers and mix in 100 g of cooled melted butter
- STEP 4 OF 5
When the mixture becomes soft, add brandy and whipped cream
- STEP 5 OF 5
Chill in the refrigerator for 6 hours
Suggestions
Pan
Blender
General Information
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins13.73g·34%
- Carbohydrates1.5g·4%
- Fats24.84g·62%
- Fibers0g·0%