Liver is a unique by-product, which is a kind of delicacy. Its main feature is its high iron content. Therefore, the liver is recommended by nutritionists and doctors for regular consumption.
Ingredients:
- Pork liver – 500 g
- Onion – 1 piece
- Carrot – 1 piece
- Butter – 150 g
- Cream 20% – 100 ml
- Cognac – 2 tablespoons
- Vegetable oil – 4 tablespoons
- Ground black pepper – to taste
- Salt – to taste
Directions:
- Peel the onion and cut it into small cubes. Peel the carrot and grate it on a coarse grater.
- Wash the liver thoroughly with cool water and dry it. Cut into medium-sized pieces.
- Heat vegetable oil in a pan. Lay out the prepared onions and carrots and fry, stirring, until soft (5-7 minutes).
- Then add the chopped liver here. Fry, stirring, until ready (10-15 minutes).
- As soon as the liver is ready, pour cream into the pan. Add salt, pepper, and bring to a boil. After a couple of minutes, remove the pan from the stove and let the contents cool down a little.
- Pour the contents of the pan into the bowl of a blender or food processor. Grind until smooth.
- Then add 50 g of butter. Grind the mass again with a blender.
- Place a sheet of baking paper on the work surface. Put pate on top and spread it with a spoon, forming a rectangular layer. Spread softened butter on top. Carefully roll the resulting workpiece into a roll and wrap it in cling film. Put it in the freezer for two hours, and then remove the paper and cut the roll into portions. Bon appétit!
