Poultry Liver Pùté with Prosciutto
A silky poultry-liver pùté laced with Port and rosemary, wrapped in prosciutto and set in the ham maker for elegant slicing.
đł Cook: 30 min
Ingredients
| 700 g | poultry liver |
| 10 slices | prosciutto |
| 70 g | butter |
| 50 ml | Port |
| 50 ml | olive oil |
| 1 | small onion |
| â | garlic, to taste |
| 1 twig | fresh rosemary |
| â | salt, pepper |
Instructions
- Season the previously cleaned liver with salt and pepper and sauté it in the olive oil together with the finely chopped onion, chopped rosemary leaves and garlic.
- Add the Port, cook very briefly, then add the softened butter and mix until smooth. For a fine pùté, strain the mash through a sieve.
- Line the bottom and walls of the ham maker with prosciutto slices, letting them overlap on the bottom.
- Fill the ham maker with the liver mash and cover with the extending slices of prosciutto folded over the top. Close the press using the adapter.
- Place into a bain marie and cook for 30 minutes at 85 °C.
- Leave the pressed pùté to cool until the next day. Serve with cranberry purée, marmalade or similar.