the_cooking_mom (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
the_cooking_mom) wrote2015-09-20 06:06 pm
the_cooking_mom) wrote2015-09-20 06:06 pm
Entry tags:
Artusi’s Tuscan Chicken Liver Pate for Crostini (Crostini di Fegatini di Pollo)
Достаточно простое в приготовлении блюдо, а паштет получается вкусный.
1 eschalot
½ stalk of celery
½ carrot
a handful of chopped parsley leaves
A thin slice of pancetta, chopped roughly
1-2 tablespoons of butter (or olive oil)
300 grams of chicken livers (and hearts, if using)
250 ml (1 cup) of chicken or vegetable stock
3 pieces of dried porcini mushrooms, soaked in warm water to soften and finely chopped
1 tablespoon of breadcrumbs
Juice of one lemon
Salt and pepper to taste
A thin loaf of bread, such as a baguette for crostini (day old bread is suitable)
Finely chop the eschalot, celery, carrot and parsley and sauté these gently in pan with the pancetta in the butter. Season with a pinch of salt. When the vegetables are soft, add the whole chicken livers and continue cooking, stirring occasionally to brown them, about 3-5 minutes. Once browned remove the mixture from the pan and place on a chopping board together with the softened porcini mushrooms and finely chop everything with a mezzaluna or large kitchen knife. If you prefer a smoother pate, you can puree the mixture with a hand blender directly in the pan.
Return the chopped pate mixture to the pan, add the stock, the breadcrumbs, lemon juice and season to taste. Continue cooking on low, stirring occasionally, a further 20 minutes. This mixture should be quite tender and juicy so do not allow it to reduce too much so that it becomes dry (add more stock or water if needed).
In the meantime slice the baguette in 1cm thick slices and gently warm in a low oven until dry to the touch. Some even like to dip one side of the bread in any leftover stock before spooning a generous amount of warm pate onto each bread slice. Alternatively, you can also serve the warm pate in a bowl with slices of toasted crostini for guests to help themselves.
Источник: http://www.emikodavies.com/blog/artusi-may-tuscan-chicken-liver-pate/
1 eschalot
½ stalk of celery
½ carrot
a handful of chopped parsley leaves
A thin slice of pancetta, chopped roughly
1-2 tablespoons of butter (or olive oil)
300 grams of chicken livers (and hearts, if using)
250 ml (1 cup) of chicken or vegetable stock
3 pieces of dried porcini mushrooms, soaked in warm water to soften and finely chopped
1 tablespoon of breadcrumbs
Juice of one lemon
Salt and pepper to taste
A thin loaf of bread, such as a baguette for crostini (day old bread is suitable)
Finely chop the eschalot, celery, carrot and parsley and sauté these gently in pan with the pancetta in the butter. Season with a pinch of salt. When the vegetables are soft, add the whole chicken livers and continue cooking, stirring occasionally to brown them, about 3-5 minutes. Once browned remove the mixture from the pan and place on a chopping board together with the softened porcini mushrooms and finely chop everything with a mezzaluna or large kitchen knife. If you prefer a smoother pate, you can puree the mixture with a hand blender directly in the pan.
Return the chopped pate mixture to the pan, add the stock, the breadcrumbs, lemon juice and season to taste. Continue cooking on low, stirring occasionally, a further 20 minutes. This mixture should be quite tender and juicy so do not allow it to reduce too much so that it becomes dry (add more stock or water if needed).
In the meantime slice the baguette in 1cm thick slices and gently warm in a low oven until dry to the touch. Some even like to dip one side of the bread in any leftover stock before spooning a generous amount of warm pate onto each bread slice. Alternatively, you can also serve the warm pate in a bowl with slices of toasted crostini for guests to help themselves.
Источник: http://www.emikodavies.com/blog/artusi-may-tuscan-chicken-liver-pate/