Liver Paté (Paté di Fegato)
Instructions
FRY in a little butter over low heat the chopped onions; just begins to Brown, turn off the heat and add the remaining butter because it builds without frying.
Meanwhile cut the liver and Bacon into small pieces and toss them to the meat grinder, using the disk in small holes.
Gather the mixture into a large mixing bowl, add the sauteed onion, parsley and tarragon, chopped; mix the ingredients and then toss them in the blender.
To the mixture add the flour, eggs, nutmeg, pepper and, if necessary, a pinch of salt.
Stir carefully.
Lined with pork a tall round spill, leaving just enough to cover the surface of the mold when it is filled.
Pour the mixture into the mold, slightly because they distribute evenly, cover by folding the pork and cook in a Bain-Marie in the oven at medium heat (170 degrees) for 45 minutes.
Remove from the mold and place on serving dish, eliminating the network.
Ingredients and dosing for 4 persons
- 350 g of calf liver
- 300 g of unsalted lard
- 100 g of butter
- 2 whole eggs
- 50 g of white flour
- == 1 finely chopped onion
- 1 tablespoon of parsley and chopped tarragon
- 1 pinch of nutmeg
- Salt
- White pepper
- 1 large piece of pork network