Beef liver pâté
Pâté is food that certainly has thousands of variations. Some of them are classic, most of them are improvised, but they are all pretty delicious. I have never made a definite historical recipe following a very classic pate. I made a pate from beef liver, where I tried to follow some traditional rules.
Preparation time: 1 hour
Level: easy
Serves: four to eight
Ingredients:
1 kg of beef liver
250 g of fatty pork, ribs, or high-quality minced meat
1 larger onion
5-6 medium garlic cloves
50 g butter
For frying olive oil
30-40 ml of cognac
100 ml whipped cream
For seasoning sea salt, a bunch of thyme, rosemary, oregano, and black pepper by taste
Preparation:
1. Cut the liver into slices about 3-4 cm thick, add to the pan with the minced meat. Lightly brown in olive oil
2. Chop the onion into slices and cut the garlic cloves a little smaller and add to the meat and fry over medium heat
3. Add spices and herbs, lower the temperature to low, and fry until the liver is ready
4. Raise the temperature, add the brandy and allow the alcohol to evaporate
5. Lower the temperature, add butter and cognac, bring the mixture to a boil
6. Pour the mixture into a food processor and crush for 5-10 minutes on high speed until the pate has become nicely smooth
Serve with good bread, for example. Fry the bread in a dry pan until the bread slices start to burn slightly from the edge. Spread generously the pate on the bread slices, add the parsley or basilic and serve immediately.
Done !!!
