Pâté of liver alla veneziana

01230 pâté of LIVER ALLA VENEZIANA Ingredients 150 g veal liver; 150 g onion; 80 g butter; beef broth (as required); 2 cl.

dry white wine; 2 cl.

fresh cream; salt and white pepper; 200 g Endive salad clean; 1 cl.

by vinaigrette; bread toasted cassette Peel the onion and thin affettatela, heat 20 g of butter in a pan, add the onion and let it simmer, adding if necessary a little broth.

Cut the liver into strips and add to the onion, turn up the heat and Cook, keeping the inside of the liver pink.

Add salt and pepper.

Remove from heat, Deglaze the pan with the white wine and let it cool; puree the mixture, pass through a sieve and mix it remaining conil soft butter, adding the creme fraiche with the help of a wooden spoon.

Pour the pate ' in individual ramekins or into a mold to cassette.

Place in the refrigerator for a few hours before serving; Accompanied with a Frisee Salad and bread toasted cassette.