Maltese-style Mazzafegato

Ingredients

In the Maltese adaptation of Mazzafegato, the recipe incorporates the unique flavors and ingredients found in Maltese cuisine. While the Italian version often includes pork liver, the Maltese-style Mazzafegato uses chicken livers as the main ingredient. Additionally, the Maltese version incorporates local herbs and spices, such as thyme and marjoram, to enhance the dish's flavor profile and give it a distinct Mediterranean twist. We alse have the original recipe for Mazzafegato, so you can check it out.

• 500g (1.1 lb) fresh chicken livers 500g (1.1 lb) fresh chicken livers
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons brandy 2 tablespoons brandy
• Maltese bread or crackers, for serving Maltese bread or crackers, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 16g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Rinse the chicken livers under cold water and pat them dry with a paper towel.
2. 2.
   In a large skillet, heat the olive oil and butter over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent and fragrant.
4. 4.
   Add the chicken livers to the skillet and cook them until they are browned on the outside but still slightly pink on the inside.
5. 5.
   Sprinkle the dried thyme, dried marjoram, ground cinnamon, ground cloves, salt, and pepper over the chicken livers. Stir well to coat the livers evenly with the spices.
6. 6.
   Pour the brandy into the skillet and let it simmer for a minute to cook off the alcohol.
7. 7.
   Remove the skillet from the heat and let the mixture cool slightly.
8. 8.
   Transfer the contents of the skillet to a food processor and blend until smooth and creamy.
9. 9.
   Taste and adjust the seasoning if needed.
10. 10.
    Spoon the pate into a serving dish or individual ramekins.
11. 11.
    Cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
12. 12.
    Serve the Maltese-style Mazzafegato with slices of Maltese bread or crackers.

Treat your ingredients with care...

• Chicken livers — Make sure to rinse the chicken livers thoroughly under cold water to remove any impurities before cooking. Pat them dry with a paper towel to ensure a better browning and texture.

Tips & Tricks

• For a smoother texture, pass the pate through a fine-mesh sieve after blending.
• Add a splash of fresh lemon juice to brighten the flavors of the pate.
• If you prefer a stronger flavor, you can add a dash of Worcestershire sauce or balsamic vinegar to the mixture.
• Experiment with different herbs and spices to customize the flavor profile to your liking.
• To make the pate more spreadable, you can add a tablespoon of softened butter during the blending process.

Serving advice

Serve the Maltese-style Mazzafegato as an appetizer or part of a mezze platter. Accompany it with slices of crusty Maltese bread or crispy crackers. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Present the Maltese-style Mazzafegato in an elegant serving dish or individual ramekins. Sprinkle a pinch of paprika or a drizzle of olive oil on top for a visually appealing presentation. Serve with a side of fresh vegetables, such as cucumber slices or cherry tomatoes, to add color and freshness to the plate.