I don't really like ordinary liver pate without additives, because it has a rather specific, but boring taste. It's quite another thing when it is complemented by your favorite wine and fragrant rosemary!
Ingredients
- Beef liver - 450 g
- Chicken liver - 450 g
- Onion - 300 g
- Garlic - 1 clove
- Butter - 60 g
- Cream - 120 ml
- Wine (dry white) – 100 ml
- Rosemary - 1 twig
- Sugar - 1.5 tsp.
- Salt - 1 tsp.
- Ground coriander - 1.5 tsp.
- Ground black pepper - 0.5 tsp.
- Nutmeg - 1 tsp.
Step-by-step cooking recipe
Wash and clean both types of liver, finely chop and set aside.
Cut the onion into feathers and fry with garlic in butter until golden.
Add a little more oil, add the liver to the onion, and continue frying.
After 10 minutes, add sugar, salt, pepper and mix thoroughly.
Add the chopped rosemary and spices, pour in the wine and simmer for another 3-4 minutes.
After that, pour in the cream, bring to a boil and immediately remove the liver from the heat.
Drain the sauce, chop the liver and onion with a meat grinder or blender, and then bring the sauce to the desired consistency.
