Liver pâté is a delicious creamy appetizer rich in flavor. Made with veal liver, unsalted lard, butter, and seasonings like chopped onion, parsley, and tarragon, it is perfect for spreading on bread crostini or using as a filling for canapés. Nutmeg and white pepper add a touch of spice, making the pâté even more flavorful. Store it in the refrigerator and enjoy it within a few days to ensure maximum freshness.
Sauté the chopped onion with a little butter over low heat; as soon as it starts to brown, turn off the heat and add the remaining butter to melt without frying
Meanwhile, cut the liver and lard into small pieces and pass them through a meat grinder using the small-hole disc
Collect the mixture in a large bowl, add the onion sauté, chopped parsley, and tarragon; blend the ingredients and pass them through a blender
To the obtained mixture, add the flour, eggs, nutmeg, pepper, and if necessary, a pinch of salt
Mix carefully
Line a round, high-sided mold with the pork caul fat, leaving enough overhang to cover the surface of the mold once filled
Pour the mixture into the mold, press it lightly to distribute evenly, cover by folding the pork caul fat, and cook in a bain-marie in the oven at medium heat (170 degrees) for about 45 minutes
Remove from the mold and place on the serving dish, removing the pork caul fat
Blender
Pan
Wooden Spoon
Store in the refrigerator in an airtight container for up to 3-4 days
Liver pâté is a typical appetizer of Italian cuisine, particularly popular in the central and northern regions. It is very versatile and can be served on toasted bread crostini or used as a filling for canapés or vol-au-vent.
Italia
| Energy (kcal) | 356.77 |
| Carbohydrates (g) | 4.34 |
| of which Sugars (g) | 1.8 |
| Fat (g) | 32.55 |
| of which Saturates (g) | 12.31 |
| Protein (g) | 11.84 |
| Fiber (g) | 0.23 |
| Sale (g) | 0.06 |
