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Pork Liver Pate
Created by: Howcan Team
Ingredients
- 1 lb pork liver
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup butter
- 1/4 cup heavy cream
- 1/4 cup brandy
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
- Add the pork liver to the skillet and cook until browned on the outside but slightly pink on the inside, about 5-7 minutes.
- Pour in the brandy and let it simmer for 2-3 minutes to cook off the alcohol.
- Transfer the liver mixture to a food processor and add the remaining butter, heavy cream, salt, black pepper, and nutmeg.
- Process until smooth and creamy, scraping down the sides as needed.
- Transfer the pate to a serving dish or ramekins, cover with plastic wrap, and refrigerate for at least 2 hours to set.
- Serve chilled with toasted bread or crackers.
Pork liver pate, a rich and creamy spread, has a history dating back to ancient times. This delicacy gained popularity in Europe during the Middle Ages and has since become a staple in French and Italian cuisine. Renowned chefs like Julia Child and Jacques Pépin have popularized this dish, infusing it with their unique culinary styles. Today, the best versions of this dish can be found in traditional French bistros and Italian trattorias, where it is often served with crusty bread and tangy cornichons. The key to a perfect pork liver pate lies in the balance of flavors and the smooth, velvety texture, achieved through careful seasoning and proper cooking techniques. For a twist, consider adding a splash of brandy or cognac for an extra depth of flavor.
50 min
8
180 calories
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