Chicken liver patè

Ingredients 400gr chicken livers 1 onion 2 cloves of garlic 1 sprig of rosemary 4 leaves of sage

1 bay leaf

½ glass white wine

1 tbs. white vinegar

fresh chilli to taste

2 tbsp olive oil

Wash the chicken livers under running water. Place them in a saucepan without draining them. Add all the other ingredients and bring to boil. Let simmer with the lid on for 25 minutes. Remove the lid and let reduce all the liquid until you are left with a dense sauce. Let it cool a little, remove any stalk and blend it in a mixer to a very coarse or fine consistency according to your taste. You can add some crushed green peppercorns for extra flavour. Put it in a terrine and serve it either warm or refrigerated on canape bread or crostini.

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