Pateul de ficat de pui este unul dintre acele aperitive clasice care nu ies niciodata din moda, dar aceasta versiune cu prune caramelizate si cimbru il transforma intr-cu totul altceva! Cremos, fin si profund aromat, facut la cuptor cu morcov, prune, ceapa rosie si unt, servit cu prune caramelizate cu zahar, cimbru proaspat si otet balsamic! Secretul acestui pate sta in metoda de gatire la cuptor.Ficateii de pui coapti impreuna cu morcovul, ceapa rosie, prunele si untul capata o aroma profunda si complexa pe care nu o obtii prin prajire. Hartia de copt umeda care acopera tava in timpul coacerii mentine totul suculent si fraged, iar blenderul transforma totul intr-o crema fina si catifelata cu sare, piper si cimbru! Pate de ficat de pui cu prune caramelizate si cimbru este aperitivul acela pe care il faci pentru orice ocazie si care dispare primul de pe platou!

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INGREDIENTE (pentru 4 portii)

Pentru pate:

• 500 grame ficatei de pui
• 1 morcov taiat rondele
• 1 ceapa rosie taiata felii groase
• 4 prune desfacute in jumatati
• 75 grame unt
• 1 lingurita cimbru uscat
• sare, piper

Pentru prune caramelizate:

• 3 prune feliate
• 30 grame zahar
• 1 crenguta cimbru proaspat
• 1 lingura otet balsamic

Spalam bine ficateii de pui si ii uscam cu un servet absorbant. Ii asezam intr-o tava tapetata cu hartie de copt. Langa ei asezam morcovul taiat rondele, ceapa rosie taiata in felii groase si prunele desfacute in jumatati. Asezam deasupra untul taiat in bucati si acoperim cu o hartie de copt umeda. Introducem in cuptorul preincalzit la 180°C pentru 30 de minute.

Desfacem hartia cu grija si punem totul intr-un blender impreuna cu sare, piper si cimbru uscat. Mixam pana obtinem o crema fina si catifelata. Transferam pateul in boluri de servire si lasam la rece cateva ore pana se intareste usor si devine perfect de intins.

Pentru prune caramelizate punem prunele feliate intr-o tigaie cu zaharul si crenguta de cimbru proaspat si caramelizam usor la foc mediu. Stropim cu otet balsamic si lasam sa se formeze un sos lucios si parfumat.

Servim pateul de ficat de pui pe felii de paine prajita cu prune caramelizate si cimbru deasupra.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de pate de ficat de pui cu prune caramelizate si cimbru, te invitam sa incerci si alte retete inspirate:

English version

Chicken Liver Pâté with Caramelised Plums and Thyme

Chicken liver pâté is one of those classic appetisers that never goes out of fashion, but this version with caramelised plums and thyme transforms it into something else entirely! Creamy, fine and deeply aromatic, made in the oven with carrot, plums, red onion and butter, served with caramelised plums with sugar, fresh thyme and balsamic vinegar! The secret of this pâté lies in the oven cooking method. Chicken livers baked together with carrot, red onion, plums and butter develop a deep and complex flavour that you cannot achieve through frying. The damp baking paper that covers the tray during cooking keeps everything succulent and tender, while the blender transforms everything into a fine and velvety cream with salt, pepper and thyme! Chicken liver pâté with caramelised plums and thyme is the appetiser you make for any occasion and that disappears first from the plate!

INGREDIENTS (for 4 servings)

For the pâté:

• 500 grams chicken livers
• 1 carrot cut into rounds
• 1 red onion cut into thick slices
• 4 plums halved
• 75 grams butter
• 1 teaspoon dried thyme
• salt, pepper

For the caramelised plums:

• 3 plums sliced
• 30 grams sugar
• 1 sprig fresh thyme
• 1 tablespoon balsamic vinegar

Wash the chicken livers thoroughly and pat dry with paper towels. Arrange them in a tray lined with baking paper. Alongside place the carrot cut into rounds, the red onion cut into thick slices and the halved plums. Place the butter cut into pieces on top and cover with damp baking paper. Place in the oven preheated to 180°C for 30 minutes.

Carefully remove the baking paper and transfer everything into a blender together with salt, pepper and dried thyme. Blend until you get a fine and velvety cream. Transfer the pâté into serving bowls and leave to chill for a few hours until it firms slightly and becomes perfect for spreading.

For the caramelised plums place the sliced plums in a pan with the sugar and fresh thyme sprig and caramelise gently over medium heat. Drizzle with balsamic vinegar and allow a glossy and fragrant sauce to form.

Serve the chicken liver pâté on slices of toasted bread with the caramelised plums and thyme on top.

If you enjoyed this chicken liver pâté with caramelised plums and thyme recipe, we invite you to try other recipes for inspiration: Chicken Liver Pâté with Cognac, Chicken Liver Pâté with Apples and Orange Liqueur or Chicken Liver Pate with Apple Jelly.

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