Friday, January 16, 2009

Paté with Grappa and Black Truffles

I have wanted to publish this recipe for a long time but could not find the recipe; it was packed away in a box I had packed eons ago thinking I would eventually be able to get back to the place I left it and voilà, I have and so, here it is.

This is one of the best paté’s I have ever tasted and if you want a little variation on a theme, add a tiny bit of black truffle. ;-)

300 grams (10.7oz) chicken livers
300 gram white onions
60 grams (generous 2 oz) salted butter
2 tablespoons grappa (please use excellent grappa, none of those flavored fruit things but, grappa from wine such as, Pinot Nero, Muller Thurgau, Moscato ecc.)
One half of a chicken broth cube (without MSG)
1 bay leaf (alloro)
Worcester sauce

Carefully clean every trace of bile from the livers if not already done for you (check to make sure). Also, clean as much of the connective tissue as well, which will give a creamier mixture. For this recipe to be it’s best, the livers must be ultra fresh.
Wash and dry them then proceed to cutting them into 2 or 3 pieces.

Thinly slice the onions. Melt the butter then add the onions and sauté over moderate heat making sure they do not brown in any way, cook until nice and glossy. Add the livers and the bay leaf, raise the heat and cook stirring frequently.
Add to this cooked mixture the grappa and let evaporate adding the crumbled broth cube at the end of evaporation (try to use broth cubes or concentrated meat extract pastes without MSG). Taste and if necessary, add salt and complete the seasoning with a dash of Worcester sauce. If desired, this is the time to add the black truffle.

Turn off the heat and remove the bay leaf. Transfer the mixture to a Cuisinart or blender or any type of electric grinder/chopper. Mix until everything is soft and creamy.

Grease a pretty mold and pour the mixture in pressing it lightly in to all the angles. Cover and refrigerate.

Before un-molding, place a dishtowel that has been soaked in very hot water and rung dry tightly around the mold. Place on serving platter and flip and un-mold tapping the bottom where needed. Serve with warm thinly sliced toasted crusty bread. Serves 8

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