Description
This recipe I saw in "World Chef," a wonderful chef Ilya Lazerson. This chicken liver pate, prepared according to the recipe from the region of Tuscany - Italy. Served this pate is traditional for that area on toasted slices of white bread. Caught my attention with this recipe, a few things. First paste is prepared with olive oil - without the use of butter. The pate added anchovies (very flavorful little fish), Caprese and white wine. Combined with the taste of sage, these ingredients create a unique bouquet of aromas. Since then, as I tried to prepare the paste for this recipe - I have no other pate recipes do not use. Through the use of olive oil - obychnye fear of people who sit on the diet cholesterol - is eliminated. Olive oil replaces butter (although part of the recipe in a much smaller volume, which reduces the amount of calories) but due to its properties to reduce "bad" cholesterol - makes this dish even useful! :) But other than that - delicious - amazing!
Ingredients
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Chicken liver
500 g
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Onion
1 piece
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Anchovies
4 piece
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Capers
2 tsp
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Dry white wine
50 ml
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Olive oil
6 Tbsp
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Sage
1 tsp
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Black pepper
1 tsp
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Peppers red hot chilli
1 tsp
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Salt
1 tsp
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Lemon juice
2 tsp
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Baguette
1 piece
Cooking
Onion cut arbitrarily (you can quarter rings), because he is then crushed in a blender
Heat the pan with olive oil on 3/4 of the maximum heating
Begin to fry onions with chilli
Fry until then, until the onions will not go to the characteristic smell of fried onions (3 to 5 minutes)
While the fried onion, finely neubaum anchovies
Add the anchovies to the onions and continue to fry, stirring frequently
Fry until then, until the anchovy fillets not "dissolve" - minutes 10 - 15
Add chicken liver. Salt, pepper. Increase the heat to maximum and fry, stirring frequently - 3 minutes - 5
Add wine, capers and sage. Continue to fry
It is important not to overdry the liver. I cook it to the point where it's brown on the outside, but inside is still pink, but almost no blood. Check periodically breaking the large pieces with a silicone spatula
When the liver is ready, we shift into a separate bowl to slow down the cooking process, set aside and allow to cool a little.
Put liver in blender or food processor
Carefully grind until the consistency of pate. Adjust salt, sugar and add lemon juice. Stir.
Fry slices of baguette in the toaster.
Serves, put pate on grilled toast and garnished with parsley.
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