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Chicken liver pâté with Marsala is a delicious Sicilian specialty. The chicken livers are slowly cooked with onion, sage, bay leaf and rosemary until they become soft and creamy. The touch of Marsala and brandy gives this pâté a unique, enveloping flavor. Perfect to serve as an appetizer on toasted bread or with crackers.
Clean the chicken livers, wash them and dry them thoroughly
Finely chop the onion and sauté it for a few minutes in a pan with 30 g of butter, the sage, bay leaf and rosemary
Add the livers and brown them briefly until they have taken on color all over, stirring often with a wooden spoon; deglaze with the Marsala and brandy and let them evaporate over high heat
Remove the livers from the heat and let them cool. Remove the sage, bay leaf and rosemary leaves and pour everything else into the blender; add a pinch of salt and pepper, the butter in pieces and blend well
Finally add the cream and incorporate it without blending too much
To store it in the freezer, place it in a rectangular container and press it down well
Then thaw at room temperature
Pan
Blender
Store the chicken liver pâté with Marsala in the refrigerator for up to 3-4 days
Marsala is a fortified wine typical of Sicily
Italia, Sicilia
| Energy (kcal) | 272.6 |
| Carbohydrates (g) | 2.69 |
| of which sugars (g) | 2.69 |
| Fat (g) | 21.13 |
| of which saturates (g) | 11.71 |
| Protein (g) | 12.4 |
| Fibre (g) | 0.15 |
| Salt (g) | 0.05 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
