Chicken Liver Pâtè
Appetisers
Ingredients
- 200 g Chicken liver
- Aceto Sopraffino Riserva
- ½ Onion
- ½ Carrot
- 1 Laurel leaf
- 1 Celery stalk
- ½ Glass of white wine
- ½ Glass of cognac
- 30 g Lard
- To taste Pepper
- To taste Sage
- To taste Rosemary
Instructions
- Chop and brown the vegetables, the livers and the lard at low heat.
- Add the laurel and rosemary. Douse with the wine and leave to simmer until totally evaporated.
- Add the cognac and leave to simmer until totally evaporated.
- Season with freshly ground pepper and leave to blend and flavour for 20 minutes.
- Set the ingredients cool down, remove the laurel and rosemary leaves and add the butter.
- Whirl in the mixer with 4.0 ml of Aceto Sopraffino Riserva.
- Place in a mould and leave to chill.
Notes
The use of duck, goose or chicken liver is very popular in some European countries, particularly in Northern Europe. In the tests we conducted, we noted that the addition of Aceto Sopraffino Riserva to liver pâté resulted in improved aroma and palate persistency of the overall flavour. We opted for use of chicken liver as they are much easier to find. Rabbit – goose – duck – turkey – veal liver can of course also be used here instead. Aceto Sopraffino Riserva to be added raw.
Organoleptic analysis
OUR VINEGAR
Added raw, Aceto Sopraffino Riserva provides the right aroma and removes the lightly bitter taste typical of liver.
