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.
In a pan, heat 50 g of butter and sauté half a chopped onion, some thyme leaves, and the chicken livers for 2 minutes
Sprinkle with Marsala, add 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 soft, add brandy and whipped cream
Chill in the refrigerator for 6 hours
Pan
Blender
Italia
| 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 |
