Everyone is well-known for the compound word "pa-šteta" to throw away, which alludes to pate, a favorite dish of many since they were children. Homemade pâté - tastier than store-bought!
Although this spread is by no means recommended, as it contains numerous emulsifiers and harmful ingredients of various types of meat, it is hard to resist. But if you make it yourself in a homemade way with natural ingredients, it will taste even better and actually be a healthy snack.
ingredients:
- 300 g of butter, melted
- olive oil
- 2 spring onions, chopped
- 2 cloves of garlic, chopped
- 400 g of chicken liver
- fresh sage leaves
- 1 small glass of brandy
- sea salt
- fresh black pepper
- 1 ciabatta or any other bread
- a handful of salad as desired
READ: BEAN PATE
<strong>Preparation: </strong>
- Preheat the oven to 110 degrees. Melt half of the butter in a pan that you will place in the oven. This will take about 10 minutes. Then transfer it to a bowl and let it cool.
- Next, heat some olive oil in another pan. Lightly fry the spring onion and garlic for 10 minutes until soft, then transfer to a plate. Then add the liver to the pan, which you will lightly fry with sage leaves. Cool her down.
- Add brandy. If you have a gas stove, you can use it to prevent the alcohol from evaporating and give the dish extra flavor. Fry it for another minute, then transfer it to a blender, add the fried spring onions and garlic and mix well until the mixture is even.
- Then add the melted butter and continue blending. Then season to taste and transfer the mixture to a bowl.
- Sprinkle with the remaining sage leaves, then top with the remaining butter. Leave it to cool for an hour in the refrigerator.
Serving:
Slice ciabatta or any bread you like, although pâté goes best with home-made bread like flatbread. Slice it and toast it. Spread with pâté and serve with a seasoned green salad or arugula.
Additional tip:
When frying the liver, do not leave it on the fire until the end, it is enough for it to remain pink. Otherwise, it will become too hard and have lumps that you won't be able to break.
You can also add herbs to taste. The Italian or French mixture that can be bought in any market goes perfectly with the taste of the meat.
Pleasant!
Source: BKTVnews.com
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