To give the classic chicken liver pate spicy notes, I add a little prunes to it. It turns out very tasty and unusual. I share my favorite recipe, but I advise you to try it in the process to adjust the proportions to your taste.
Ingredients
Step-by-step cooking recipe
Chop the onion and fry in olive oil until golden.
Add the chopped liver, fry until tender and pour in the cognac.
When the brandy has evaporated, pour in the cream and simmer for another minute.
Soak the prunes in hot water for 10 minutes.
Dry the nuts in a dry frying pan.
Chop all the ingredients in a blender and season the pate to taste. You can use a meat grinder.
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