Cu pasi repezi se apropie sarbatorile de sfarsit de an. Si cum pate-ul este nelipsit pe mesele de sarbatoare, va propun o varianta de pate din ficatei de pasare, super rapida si dietetica. Alegem ficatei de pui sau de curcan si ii asociem cu cimbru, piper si legume. Coacem totul intr-o singura tava si servim cu multa pofta, fie in varianta cu unt simplu, fie in varianta cu unt picant.

INGREDIENTE / INGREDIENTS

(pentru 8 portii / for 8 servings)

• 500 grame ficatei de pasare / 500 grams poultry liver
• 2 cepe / 2 onions
• 2 morcovi mici / 2 small carrots
• 50 ml supa de pui / 50 ml chicken soup
• 2 crengute cimbru / 2 thyme sprigs
• 80 grame unt / 80 grams butter
• 30 ml smantana dulce / 30 ml double cream
• 2 linguri ulei de masline / 2 tablespoons olive oil
• 1 lingurita pasta de chilli / 1 teaspoon chilli paste
• Piper / Pepper
• Sare / Salt

Curatam ficateii si ii uscam bine cu un servet absorbant. Ungem o tava cu o lingura de ulei de masline si punem ficateii, ceapa taiata in sferturi, morcovii taiati felii si cimbrul. Presaram cu piper si turnam deasupra supa de pui.

Introducem in cuptorul incins la 180 grade Celsius timp de 50 de minute. Scoatem din cuptor, presaram cu sare si punem deasupra 40 grame de unt taiat cubulete. Lasam sa se raceasca timp de 15 minute.

Rasturnam toata tava in bolul unui blender, adaugam smantana dulce si mixam pana obtinem o pasta fina. Asezam pate-ul in patru boluri mici si dam la rece timp de 2 – 3 ore.

Topim restul de unt si il amestecam cu o lingura de ulei de masline. Acoperim pate-ul din doua boluri cu unt topit. In restul de unt adaugam pasta de chilli si acoperim restul de boluri.

Lasam la rece pana a doua zi si servim cu felii de bagheta proaspata si legume.

Detaliile video ale retetei:

Daca v-a placut reteta de Pate din ficatei de pasare, va invit sa incercati si:

English version

Poultry Liver Pate

New Year’s holidays are fast approaching. And since pate is indispensable on holiday lunch, I propose a version of pate made from poultry liver, super quick and dietetic. Choose chicken or turkey liver and associate it with thyme, pepper and vegetables. Bake everything in one pan and serve with great appetite, either in the version with plain butter, or in the version with spicy butter.

Clean the livers and dry them well with an absorbent napkin. Grease a pan with a spoonful of olive oil and put the livers, onions cut into quarters, carrots cut into slices and thyme. Sprinkle with pepper and pour the chicken soup on top.

Place in the oven heated to 180 degrees Celsius for 50 minutes. Remove from the oven, sprinkle with salt and put 40 grams of cubed butter on top. Let it cool for 15 minutes.

Pour the entire tray into the bowl of a blender, add the double cream and mix until a fine paste is obtained. Place the pate in four small bowls and refrigerate for 2-3 hours.

Melt the rest of the butter and mix it with a spoonful of olive oil. Cover one of the two bowls with melted butter. Add the chili paste to the rest of the butter and cover the rest of the bowls.

Let it cool until the next day and serve with slices of fresh baguette and vegetables.

If you liked the chicken liver pate recipe, I invite you to try Chicken Pate with Truffle Butter, Pork Pate or Smoked Trout Pate.

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