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Pâté de foie (chicken liver pate)
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
9 servings
Rafael Tocchetto
@chefrafatocchetto- Ingredients
- Recipe
- Finely chopped bacon (brunoise)100 g
- Finely chopped onion (brunoise)200 g
- Finely chopped garlic (brunoise)8 g
- White port wine100 ml
- Madeira Wine100 ml
- Cognac50 ml
- Clean chicken liver500 g
- Eggs - 4 pieces200 g
- Salt11 g
- Curing salt (INS 250 - 15%)5 g
- Cinque épice - 1g1 coffee spoon
- Black pepper 0.5g1/2 coffee spoon
- Melted Clarified Butter200 g
- I guarantee, this is the best liver pâté of your life! I know countless people who said they didn't like liver and fell in love with this pâté! This is an easy, no-nonsense recipe, but a little laborious. Worth every second of preparation! Read the recipe carefully a few times and plan the execution well. My recipes are made to work, dedicate yourself! Mount your mis en place! Weigh and separate the ingredients! If you liked the recipe, be sure to like it!!! 😉😉😉
- Sauté the bacon with garlic and onion until soft but not browned; Add the port wine, Madeira wine and cognac, boil for one minute. Turn off the heat and rest in the skillet for 10 minutes; Pass through a fine sieve and press to extract as much liquid as possible. It should yield approximately 190g; In the Blender, add the above liquid, the chicken livers, eggs, salt, curing salt, black pepper and cinque épice; Beat until it forms a creamy liquid; Turn the blender back on and add the butter little by little to emulsify; Strain through a fine sieve and place the liquid in a pitcher to make it easier to put in the ramekins; Distribute the liquid formed in ramekins or cups that can go in the oven; Cover with aluminum foil and carefully bake in a bain-marie in the oven at 150° until that the pâté is firm; Remove from oven and cool immediately.
- Tips! Brunoise is cut into cubes of up to 0.5 cm. The curing salt serves to preserve the pink color and extend the shelf life. If you don't want to use it, replace it with common salt. For a better aesthetic finish, cover the pâté with a thin layer of clarified butter once it is ready before taking it to the fridge. This procedure helps to preserve the color as well; Some ingredients can be substituted; white port can be exchanged for red; cognac for a good woody cachaça; I love replacing Madeira wine with, believe me, catuaba! Also try replacing half of the clarified butter with duck or pork lard, it's too much! The pate can be served with a baguette, honey, onion confit and pickled cucumbers. Also bet on jellies and fruits! And if you need help, call me on Instagram @chefrafactocchetto Bon appétit! 😋😋😋
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