As a classy finger meal, serve this creamy chicken liver pate with little toasts.
INGREDIENTS
100 grams of chopped speck* or pancetta
1 small onion, diced finely
1 smashed garlic clove
Sunflower oil, two teaspoons
500g cleaned chicken livers
two brandy tablespoons
Cream cheese, 225g
2 teaspoons of sage, chopped
2 teaspoons of thyme, chopped
8 broken water crackers
Lemon juice, two teaspoons
Unsalted butter, 175g
half a bouquet of sage, plucked leaves
To serve: mini toasts
METHOD 1. Fry the speck for two to three minutes, or until fat renders, in a large nonstick frying pan that has been heated over medium heat. For two to three minutes, or until the onion softens, add the onion and garlic while stirring. Place on a platter.
2.Return the pan to high heat, add the oil, and fry the livers for a further 2 to 3 minutes on each side; the center should still be pink. Cook after adding brandy until all liquid has evaporated. Cool and in season.
3.In a food processor, blend the speck mixture, livers, cheese, chopped herbs, biscuits, and juice until smooth. Place in a 1-liter dish or small serving bowl, cover, and chill for 15 minutes.
4.Sage leaves should be cooked in butter over medium heat until they are crisp. Pour over the pate once it has cooled a little bit, dividing the sage leaves evenly, and leaving the milky butter pan residue. Toasts should be served with chilled butter once it has set.
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