Homemade paté
Instructions
Put on the fire with butter and a battutino of onion chicken livers and liver of calf, Cook well from both sides, then moisten with sherry or Marsala.
Once cooked puree in food processor a few times along with the ham, in a little bread crumbs soaked in milk and well squeezed and 70 g of butter.
Mix well, add salt and pepper and add truffles to reeds.
Put the mixture into a bowl, nice fit, wash it and put it in the refrigerator for at least a day.
Serve sliced accompanied with plenty of chopped jelly and served separately.
Ingredients and dosing for 4 persons
- 150 g of chicken livers
- 200 g of calf liver
- 120 g of butter
- 100 g of ham
- 1 onion
- Breadcrumbs
- 1 dram of sherry (or marsala wine)
- 1 truffles
- Salt
- Pepper