Description
I think the liver is very well combined with buckwheat, I've heard that even those who are not particularly fond of buckwheat. So I decided to try to make her pate.
Ingredients
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Beef liver
400 g
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Cream
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Butter
150 g
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Buckwheat
100 g
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Onion
1 piece
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Salt
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Cheese
80 g
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Walnuts
Cooking
Liver wash, dry and remove the membranes. Cut into slices and everyone else into 2 parts. Pour over the cream.(I'm not soaked, immediately extinguished, but it seemed to me that it would be better to soak for a while). Pre-boil the buckwheat.
Onion cut into cubes and fry in butter until translucent. Then add the liver and cream, salt. Simmer 12-15 minutes.
Put the livers in the container in which it will grind.
Using a blender grind liver, add the buckwheat, butter and grind again. If you want buckwheat was smaller, you can chop it separately with oil, and then add to the liver.
Spread on plastic wrap and form a sausage. Refrigerate, or for a couple of hours in the freezer (longer is not necessary).
After the refrigerator, cut and serve. If you do it for yourself, you can just put in the jar, I with the rest of the pate did:) the Pate was very tasty, rich liver taste, but a bit unusual, and buckwheat in an explicit form is not felt. One word - "calf tenderness"))) Bon appetit!
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