Transforma un preparat clasic intr-o experienta culinara deosebita cu aceasta reteta de pate din ficat de pui, imbogatita cu arome delicate de mere si lichior de portocale. Textura sa fina, completata de contrastul dulce-acrisor al merisoarelor sau notele parfumate de piper rosu, il face o alegere ideala atat pentru o masa festiva, cat si pentru momentele in care vrei sa te rasfeti cu ceva special. Aceasta reteta imbina simplitatea cu eleganta, folosind ingrediente usor accesibile, dar cu un rezultat sofisticat.
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INGREDIENTE (pentru 12 portii)
- 500 grame ficatei de pui spalati si curatati
- 100 ml vin alb demisec
- 150 grame ceapa rosie
- 1 mar rosu
- 50 grame unt
- 1 lingurita sare
- 15 ml lichior de portocale
- 40 grame smantana dulce
- 1/2 lingurita piper negru
- 50 grame merisoare
- 1 lingurita boabe de piper rosu
- 50 grame unt clarifiat
Se asaza ficatul de pui intr-un bol si se toarna deasupra vinul demisec. Se lasa la marinat in frigider pentru cateva ore, ideal peste noapte.
Dupa marinare, ficatul se scurge bine si se tamponeaza usor cu prosoape de hartie pentru a elimina excesul de lichid.
Intr-o cratita, se topeste untul, dupa care se adauga ceapa tocata fin. Aceasta se caleste la foc mic timp de 10 minute, pana devine translucida. Se incorporeaza ficatul de pui, care se gateste, amestecand ocazional, timp de 10 minute. Se adauga apoi marul tocat marunt si se continua gatirea pentru alte 10 minute.
Se opreste focul si se adauga sare, piper, lichiorul de portocale si smantana lichida. Amestecul se mixeaza pana devine o crema fina, omogena. Aceasta se imparte in doua portii egale: in prima jumatate se adauga merisoare, iar cealalta ramane simpla, pentru cei care prefera o varianta clasica.
Crema se distribuie in patru boluri mici. Doua dintre boluri se decoreaza cu merisoare, iar celelalte doua cu boabe de piper rosu. Se incalzeste untul clarifiat (disponibil, de exemplu, la Lidl) si se toarna deasupra fiecarui bol. Se lasa sa se raceasca la temperatura camerei, dupa care se introduce la frigider.
Pateul se serveste alaturi de dulceata de ardei iute si mere, dulceata de mure, ceapa murata si, bineinteles, paine prajita.
Detaliile video ale retetei:
Daca v-a placut reteta de Pate din ficat de pui cu mere si lichior de portocale, va invit sa incercati si:
English version
Chicken Liver Pâté with Apples and Orange Liqueur
Elevate a classic dish with this refined chicken liver pâté recipe, enriched with delicate notes of apple and orange liqueur. Its creamy texture, enhanced by the sweet-tart contrast of cranberries or the fragrant hint of red peppercorns, makes it an ideal choice for festive occasions or for those special moments when you want to indulge. This recipe combines simplicity and elegance, using easily accessible ingredients while delivering a sophisticated result.
INGREDIENTS (for 12 servings)
- 500 grams chicken livers, cleaned and washed
- 100 ml semi-dry white wine
- 150 grams red onion
- 1 red apple
- 50 grams butter
- 1 teaspoon salt
- 15 ml orange liqueur
- 40 grams heavy cream
- 1/2 teaspoon black pepper
- 50 grams cranberries
- 1 teaspoon red peppercorns
- 50 grams clarified butter
Place the chicken livers in a bowl and pour the semi-dry white wine over them. Let them marinate in the refrigerator for several hours, preferably overnight.
After marinating, drain the livers thoroughly and gently pat them dry with paper towels to remove excess liquid.
In a saucepan, melt the butter, then add the finely chopped onion. Sauté over low heat for 10 minutes until translucent. Add the chicken livers and cook, stirring occasionally, for 10 minutes. Then, add the finely chopped apple and continue cooking for another 10 minutes.
Turn off the heat and add salt, pepper, orange liqueur, and heavy cream. Blend the mixture until it becomes a smooth, creamy consistency. Divide the pâté into two portions: mix cranberries into one half, leaving the other half plain for those who prefer a classic option.
Distribute the pâté into four small bowls. Decorate two bowls with cranberries and the other two with red peppercorns. Heat the clarified butter (available at stores like Lidl) and pour it over each bowl. Allow the pâté to cool to room temperature, then refrigerate.
Serve the pâté with spicy apple and pepper jam, blackberry preserves, pickled onions, and, of course, toasted bread.
If you enjoyed the recipe for Chicken Liver Pâté with Apples and Orange Liqueur, feel free to try these as well Chicken Pate with Truffle Butter, Vegetable pate or Romanian Deviled Eggs (with Liver Pate).
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