Everyone in our family treats chicken liver differently: children - 😒🤢, my husband and I - #love 🤩. It may not be too aesthetic in appearance, but it is delicate in taste, and the wine gives it a refined and delicate taste. DELICATE CHICKEN LIVER PATE WITH WINE. Pate is not a native French "invention", but an ancient Egyptian one. Once upon a time, people arranged grandiose feasts with an abundance of game, meat, so they came up with a variation with pate to give new life to old food, serving it to the next feast. But so many types of pate or pate with detailed recipes were only among the French. In the 17-18 century. there were entire cookbooks dedicated only to pâtés. Therefore, the palm is now given to France. But whatever it's called, the taste really remains enchanting... #games
Ingredients: chicken liver, large onion, butter, Salt, Thyme, Grated nutmeg, chipolle or any other hot pepper, dry white wine, cream 20%
Cooking method:
And now let's start cooking. Cut 1 large onion into thin half rings. 500 gr of chicken liver to clear from films.
Melt 50 g of butter and fry the onion in it until soft. Add the liver, salt to taste, thyme, a little freshly grated nutmeg, a pinch of chipolle, or whatever hot pepper and, stirring occasionally, fry the liver for 4 minutes, until in the middle it becomes slightly pink.
Add 50 ml of dry white wine, evaporate the alcohol over high heat. Add 100 ml of cream, bring to a boil. Remove from fire. We send everything to a blender and beat until a soft mousse consistency.
There are a lot of serving variations: in a simple way with a sprig of rosemary or basil leaves. "Festive" option: with butter filling.
You can also serve with toasted tortilla or ciabatta, crackers, pine nuts and lingonberry or any berry jam. Taste is just awesome!
Delicate pate + ciabatta or any other bread + berry sauce + nuts + a glass of wine = a great evening!