Ingredienti
[ 500 g | 1 lb ] chicken liver
[ 250 g | 20 tbsp ] butter
1 onion
2 cloves garlic
sage
rosemary
thyme
bay leaves
madera or cognac or sherry or marsala
salt and pepper
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Ricetta
Clean the livers in running water and if you have time remove the skins.
Finely chop the onion and caramelize on low heat with 5 tbsp of butter for about 20 min, or until soft and light brown. Add the chopped livers and spices. When the livers are browned add the wine and continue cooking on medium heat until the liquid is reduced, about 7 minutes.
Turn off the heat then remove any large remnants of the spices. Add the rest of the butter and allow to melt. Blend until smooth then place in a mold. Refrigerate for at least 4 hours before serving.
Notes: Some of the liver can be substituted for different cuts of meat such as pancetta or bacon or turkey.
Consider adding white pepper rather than black.
Copyright © 2001-2009 Gianmarco Pinton
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