Description
Another recipe of chicken liver pate with the addition of pistachios.
Ingredients
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Chicken liver
600 g
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Onion
2 piece
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Carrots
2 piece
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Butter
140 g
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Cognac
120 ml
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Pistachios
1 handful
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Vegetable oil
3 Tbsp
Cooking
Chop onions and lightly fry in vegetable oil. Carrots to grate, add to the onions. Fry for 2-3 minutes on medium heat. Washed and cleaned the liver add to the onions with the carrots, cover and saute for 5 minutes.
Clean a handful of pistachios.
Pour the cognac, add the pistachios and sauté for about 3-4 minutes until tender. Salt and pepper to taste. Cool slightly.
Place the mass in the bowl of a blender and grind, adding the softened butter.
Put the paste in any convenient form, covered with cling film, remove for 20 minutes in the freezer to solidify.
When cooking you should try not to overcook the liver.
Bon appetit!
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