Liver pâté is a delicious, creamy appetizer rich in flavor. Made with calf's liver, unsalted lard, butter, and seasonings such as chopped onion, parsley, and tarragon, it is perfect for spreading on crostini or used as a filling for canapés. Nutmeg and white pepper give a touch of spice and make the pâté even tastier. Store it in the refrigerator and enjoy within a few days to ensure maximum freshness.
Sauté the chopped onion in a little butter over low heat; once 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 plate
Gather the mixture in a large mixing bowl, add the sautéed onion, chopped parsley, and tarragon; mix the ingredients and blend them in a food processor
To the obtained mixture, add flour, eggs, nutmeg, pepper, and if necessary a pinch of salt
Mix carefully
Line a round high-sided mold with pork netting, leaving enough overhang to cover the surface of the mold once filled
Pour the mixture into the mold, pressing it slightly to distribute it evenly, cover it by folding the pork netting, and cook in a water bath in the oven at medium heat (170 degrees) for about 45 minutes
Remove from the mold and place on the serving plate, removing the pork netting
Blender
Pan
Wooden Spoon
Store in the refrigerator in an airtight container for a maximum of 3-4 days
Liver pâté is a typical appetizer of Italian cuisine, particularly widespread in the central and northern regions. It is very versatile and can be served on toasted bread or used as a filling for canapés or vol-au-vent.
Italy
| 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 |
