Chicken liver pate in marsala sauce
Instructions
Clean the chicken livers, wash and dry thoroughly.
Finely chop the onion and let it cook for a few minutes in a pan with 30 g of butter, Sage, Bay leaves and Rosemary.
Add the chicken livers and cook briefly until they took the color from each party, often mixing with a wooden spoon; wet your hair with the marsala wine and brandy and let them evaporate in focus.
Remove livers from heat and let cool, remove the leaf of Sage, bay leaf and Rosemary and pour everything into a blender; Add a pinch of salt and pepper, chopped butter and blend well.
Add the cream and finally add without blending too.
To store it in the freezer and put it in a container and press it down well.
Then thawed to room temperature.
