Liver Pâté

Name: Liver Pâté
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Italia
Ingredients: 350 G Calf Liver; 300 G Unsalted Lard; 100 G Butter; 2 Whole Eggs; 50 G White Flour; 1 Finely Chopped Onion; 1 Tablespoon Chopped Parsley and Tarragon; 1 Pinch Nutmeg; to taste Salt; to taste White Pepper; 1 Large Piece Pork Caul Fat

@tuduu

Category: Appetizers

Liver pâté is a delicious creamy appetizer rich in flavor. Made with calf 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.

Difficulty: Medium

Cooking time: 15 minCooking: 15 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Calf liver350G
Unsalted lard300G
Butter100G
Whole eggs2
White flour50G
Finely chopped onion1
Chopped parsley and tarragon1Tablespoon
Nutmeg1Pinch
Saltto taste
White pepperto taste
Pork caul fat1Large Piece

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
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
STEP 2 OF 8
Meanwhile, cut the liver and lard into small pieces and pass them through a meat grinder using the small-hole disc
STEP 3 OF 8
Collect the mixture in a large bowl, add the onion sauté, chopped parsley, and tarragon; blend the ingredients and pass them through a blender
STEP 4 OF 8
To the obtained mixture, add the flour, eggs, nutmeg, pepper, and if necessary, a pinch of salt
STEP 5 OF 8
Mix carefully
STEP 6 OF 8
Line a round, high-sided mold with the pork caul fat, leaving enough overhang to cover the surface of the mold once filled
STEP 7 OF 8
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
STEP 8 OF 8
Remove from the mold and place on the serving dish, removing the pork caul fat

Suggestions

Blender
Pan
Wooden Spoon

General Information

Storage notes

Store in the refrigerator in an airtight container for up to 3-4 days

More information

Liver pâté is a typical appetizer of Italian cuisine, particularly common 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.

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
11.84g·24%
Carbohydrates
4.34g·9%
Fats
32.55g·66%
Fibers
0.23g·0%