Chicken Liver Pâté with Marsala

Preparation

1. STEP 1 OF 7

   Clean the chicken livers, wash them and dry them thoroughly

2. STEP 2 OF 7

   Finely chop the onion and sauté it for a few minutes in a pan with 30 g of butter, the sage, bay leaf, and rosemary

3. STEP 3 OF 7

   Add the livers and briefly sauté them until they are colored on all sides, stirring often with a wooden spoon; pour in the Marsala and brandy and let them evaporate over high heat

4. STEP 4 OF 7

   Remove the livers from the heat and let them cool, discard the sage leaf, bay leaf, and rosemary, and pour everything else into the blender; add a pinch of salt and pepper, the butter in pieces, and blend well

5. STEP 5 OF 7

   Finally, add the cream and incorporate it without over-blending

6. STEP 6 OF 7

   To store in the freezer, place it in a rectangular container and press it well

7. STEP 7 OF 7

   Then defrost at room temperature

Suggestions

• Pan

• Blender

General Information

Analysis

Macronutrients (100 gr)