Ligurian-style Pâté

Ingredients

In this Ligurian-style adaptation, the traditional Danish pâté is transformed by incorporating Ligurian ingredients and flavors. The addition of pine nuts, basil, and lemon zest gives the pâté a distinct Mediterranean twist, infusing it with a fresh and vibrant taste that is characteristic of Ligurian cuisine. We alse have the original recipe for Pâté, so you can check it out.

• 500g (1.1 lb) chicken livers 500g (1.1 lb) chicken livers
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 50g (1/4 cup) pine nuts 50g (1/4 cup) pine nuts
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• 1 tablespoon lemon zest 1 tablespoon lemon zest
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 1/4 cup white wine 1/4 cup white wine
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 15g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Heat olive oil and butter in a pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Add the chicken livers to the pan and cook until they are browned on the outside but still slightly pink on the inside.
4. 4.
   Pour in the white wine and cook for an additional 2 minutes to deglaze the pan.
5. 5.
   Remove the pan from heat and let the mixture cool slightly.
6. 6.
   Transfer the mixture to a food processor and add the pine nuts, basil leaves, and lemon zest.
7. 7.
   Process the mixture until smooth and creamy.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Transfer the pâté to a serving dish or individual ramekins.
10. 10.
    Refrigerate for at least 2 hours to allow the flavors to meld together.
11. 11.
    Serve chilled with crusty bread or crackers.

Treat your ingredients with care...

• Chicken livers — Make sure to trim any connective tissue or membranes from the livers before cooking.
• Pine nuts — Toast the pine nuts in a dry pan over medium heat for a few minutes until they turn golden brown. This will enhance their flavor and add a nice crunch to the pâté.

Tips & Tricks

• For a creamier texture, pass the pâté through a fine-mesh sieve after processing.
• Add a splash of brandy or cognac to the pâté for an extra layer of flavor.
• Garnish the pâté with a drizzle of olive oil and a sprinkle of fresh basil leaves before serving.
• Experiment with different herbs and spices to customize the flavor of the pâté to your liking.
• Store the pâté in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Ligurian-style Pâté chilled, alongside crusty bread or crackers. For an elegant presentation, garnish with a sprig of fresh basil and a sprinkle of lemon zest.

Presentation advice

Present the pâté in a decorative serving dish or individual ramekins. Accompany it with a variety of bread and cracker options to add visual appeal to the presentation.