Chicken Liver Pate
2 hours Recipe Yield:
700 g Difficulty:
Chicken liver pate – For some reason, everyone is used to the fact that pâtés are France. However, in Italy, pâtés have been popular for a very long time, even the Romans were fond of them. After somehow this dish left the diet, however, in the 19th century, they started talking about pates again, and the Italians remembered their old traditions. This recipe is from the mountainous region of Umbria, where culinary traditions and recipes have not changed for many centuries.
After the time has passed, make a water bath. Pour about a third of water into a large saucepan, put a smaller saucepan in it and transfer the liver with marinade to a smaller saucepan. Cover with a lid and cook over low heat for 25 minutes. It is impossible that the water boils strongly, from this the pate will be lumps.
Transfer the pate to a container in which it will be stored and served, cover with foil and refrigerate for 6 hours. The longer pate stays in the refrigerator, the tastier it is. You can cover the form with a film, lay out the pate, and when it hardens, remove it from the mold, turn it over onto a plate, remove the film and serve.