Homemade French Pâté
A rich baked country pâté of pork and chicken liver with garlic, parsley, Marsala and Parmesan, served warm or chilled on toasted bread.
⏱️ Prep: 20 min🍳 Cook: 55 min
Ingredients
| 500 g + 500 g | offal (pork liver + chicken livers) | |
| 4 tbsp | 60 ml | butter |
| 2 cloves | garlic | |
| 2 tbsp | 30 ml | parsley, chopped |
| 250 ml | Marsala wine | |
| 50 g | breadcrumbs | |
| 2 + 2 | eggs + egg yolks | |
| 125 g | Parmesan, grated | |
| — | ground black pepper | |
| — | salt |
Instructions
- Cut the pork liver into pieces and braise it together with the chopped garlic in the butter.
- Add salt and black pepper and pour in the Marsala. Leave to braise for another 5–6 minutes, until done. Then add the breadcrumbs, stir well and remove from the heat.
- Purée the liver and add the eggs and yolks, the parsley and the Parmesan. Once you have a smooth mixture, pour it into a greased oblong baking form.
- Smooth the top and cover with foil. Place the form in a water bath and bake in a low oven for about 40 minutes or a little more.
- Serve the homemade French pâté warm or chilled on toasted bread slices.