Liver Pâté

I can provide you with a classic Italian recipe to prepare liver pâté, a rich and flavorful appetizer that pairs well with toasted bread or crostini.

Ingredients

• 300g of chicken liver, cleaned and chopped
• 100g of soft butter
• 1 small onion, finely chopped
• 2 cloves of garlic, crushed
• 1 shot of brandy or cognac
• 2 sprigs of fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and black pepper to taste
• 2 tablespoons of fresh cream (optional)

Preparation

1. Sauté the onion and garlic with half of the butter in a pan over medium-low heat until they become translucent and soft, being careful not to burn them.
2. Add the chicken livers to the pan and cook until they are no longer pink on the inside.
3. Deglaze with the brandy and let the alcohol evaporate.
4. Add the thyme, salt, and pepper, mixing well.
5. Remove from the heat and let cool slightly.
6. Transfer the mixture to a blender, add the remaining butter, and blend until smooth. If you desire a creamier texture, you can add the fresh cream.
7. Taste and adjust the seasoning with salt and pepper if necessary.
8. Transfer the pâté to a container, cover with cling film and refrigerate for at least 2 hours before serving.

You can serve the liver pâté spread on crostini, perhaps accompanied by a sweet touch like onion jam or a fruit compote.

Curiosity

Liver pâté is a dish with ancient origins, dating back to Roman times. Over the centuries, the recipe has been refined and diversified into many variants, and each region or country has its favorite. In France, for instance, “pâté de foie gras” is a real gastronomic specialty that uses fatty liver from duck or goose.