Pate din ficat de pui cu coniac, secretul pentru o masa plina de savoare si eleganta, care te face sa te simti ca un adevarat chef! Cu o textura fina si un gust divin, acest pate te va cuceri de la prima inghititura. Ficateii de pui, baconul, smantana dulce si un strop de coniac se imbina perfect intr-un preparat care poate fi savurat atat la mic dejun, cat si ca aperitiv de lux. Pune-l pe paine prajita, adauga niste masline si castraveti murati si voila – ai un festin! Si nu uita de dulceata de ardei iute de la Bucuria Darului, care face ca orice gust sa fie mai intens si mai… irezistibil! Asadar, ce mai astepti? Da-ti startul zilei sau impresioneaza-ti invitatii cu acest pate delicios chiar azi!

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INGREDIENTE (pentru 4 portii)

• 250 grame ficatei de pui
• 80 grame salote sau ceapa rosie
• 60 grame bacon afumat
• 30 grame unt
• 8 ml coniac
• 30 ml smantana dulce
• 1/2 lingurita piper negru
• Sare

Curatam cu atentie si spalam ficateii, apoi ii lasam sa se scurga si ii tamponam cu servetele absorbante pentru a ne asigura ca sunt complet uscati.

Tocam marunt ceapa sau salotele si le adaugam intr-o tigaie, impreuna cu baconul taiat fin si untul. Lasam sa se gateasca la foc mic timp de 15 minute, amestecand din cand in cand. Dupa aceea, adaugam ficateii de pui si continuam sa gatim la foc mic inca 15 minute.

Condimentam cu sare, piper, adaugam coniacul si smantana dulce, amestecand bine pana obtinem o pasta fina si omogena. Transferam pateul intr-un bol de servire si il lasam la rece pentru cateva ore, inainte de a-l savura.

Servim pateul alaturi de paine prajita, masline, castraveți murati si, nu in ultimul rand, dulcețea de ardei iute. In cazul nostru, am ales dulcețea de ardei iute de la Bucuria Darului. Daca va aflati in Brasov, va invitam sa le faceti o vizita pentru a descoperi dulceața lor delicioasa si, totodata, pentru a sustine o cauza nobila, ajutand persoanele aflate in nevoie.

Detaliile video ale retetei:

Daca v-a placut reteta de Pate din ficat de pui cu coniac, va invit sa incercati si:

English version

Chicken Liver Pâté with Cognac

Chicken Liver Pâté with Cognac is the secret to a meal full of flavor and elegance, making you feel like a true chef! With a smooth texture and a divine taste, this pâté will win you over with the first bite. Chicken livers, bacon, cream, and a splash of cognac blend perfectly together in a dish that can be enjoyed both at breakfast and as a luxurious appetizer. Spread it on toasted bread, add some olives and pickled cucumbers, and voilà – you have a feast! And don’t forget the hot pepper jam from Bucuria Darului, which makes every flavor more intense and… irresistible! So, what are you waiting for? Kick off your day or impress your guests with this delicious pâté today!

INGREDIENTS (for 4 servings):

• 250 grams chicken livers
• 80 grams shallots or red onion
• 60 grams smoked bacon
• 30 grams butter
• 8 ml cognac
• 30 ml heavy cream
• 1/2 teaspoon black pepper
• Salt

Clean and wash the chicken livers carefully, then let them drain and pat them dry with paper towels to ensure they are completely dry.

Finely chop the shallots or red onion and add them to a pan along with the finely chopped bacon and butter. Cook on low heat for 15 minutes, stirring occasionally. Then, add the chicken livers and continue cooking on low heat for another 15 minutes.

Season with salt, pepper, add the cognac and heavy cream, and mix well until you get a smooth and homogeneous paste. Transfer the pâté to a serving bowl and refrigerate for a few hours before serving.

Serve the pâté with toasted bread, olives, pickled cucumbers, and, last but not least, the hot pepper jam. In our case, we chose the hot pepper jam from Bucuria Darului. If you’re in Brașov, we invite you to pay them a visit to discover their delicious jams and, at the same time, support a noble cause by helping those in need.

If you enjoyed the Chicken Liver Pâté with Cognac, I invite you to try Chicken Liver Pâté with Apples and Orange Liqueur, Mushroom Cake or Cauliflower Cream.

ENJOY OUR RIDE!

• Mousse de avocado cu ricotta si oua
• Tava rustica cu cartofi, carnati si ochiuri cu telemea
• Pasta de sunca
• Ciorba taraneasca de perisoare
• Pate de ciuperci