Chicken liver pâté with Marsala is a delicious Sicilian specialty. Chicken livers are slowly cooked with onion, sage, bay leaf, and rosemary until they become soft and creamy. The touch of Marsala and brandy gives this pâté a unique and enveloping flavor. Perfect to serve as an appetizer on bread crostini or accompanied by crackers.
Clean the chicken livers, wash them, and dry them thoroughly
Finely chop the onion and sauté it for a few minutes in a pan with 30 g of butter, sage, bay leaf, and rosemary
Add the livers and sauté them briefly until they have browned on all sides, stirring often with a wooden spoon; deglaze with the Marsala and brandy and let it evaporate over high heat
Remove the livers from the heat and allow them to cool, remove the sage leaf, bay leaf, and rosemary, and pour everything else into the blender; add a pinch of salt and pepper, the butter cut into small pieces, and blend well
Finally, add the cream and incorporate it without over-blending
To store in the freezer, place it in a rectangular container and press it well
Then thaw at room temperature
Pan
Blender
Store the chicken liver pâté with Marsala in the refrigerator for up to 3-4 days
Marsala is a fortified wine typical of Sicily
Italy, Sicilia
| Energy (kcal) | 272.37 |
| Carbohydrates (g) | 2.93 |
| of which Sugars (g) | 2.93 |
| Fat (g) | 21.01 |
| of which Saturates (g) | 11.52 |
| Protein (g) | 12.35 |
| Fiber (g) | 0.31 |
| Sale (g) | 0.05 |
