Lamb Liver Pâté with Red Wine
Appetizers • Caucasian
Description
You can make the toasts from the same dough used for empanadas: roll it out, cut it into rectangles or triangles, pierce each piece several times with a fork, and deep-fry them.
Ingredients
- Lamb stomach 0 lbs
- Onion 5 oz
- Chicken Egg 2 pieces
- Garlic 4 cloves
- Red Grape Juice 5 fl oz
- 33% Cream 10 fl oz
- Olive Oil 1½ spoons
- Rosemary 1 stalk
- Bay leaf to taste
- Parsley 1 bunch
- Salt to taste
- Green peppercorns to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place the liver in a pot, cover it with cold water, add a bay leaf, whole black pepper, and salt. Bring to a boil, then reduce the heat and cook for fifteen minutes.
Step 2
Meanwhile, sauté the diced onion in olive oil until it softens. Add a sprig of rosemary and season with pepper. Pour in the Malbec and let it simmer for a quarter of an hour, until the wine is absorbed by the onion and the excess has evaporated.
Step 3
Grate the boiled liver on a fine grater, and do the same with the boiled eggs.
Step 4
Chop a small bunch of parsley (without stems) together with the garlic cloves. Transfer to the liver and eggs mixture, add the onion, mix well, pour in the cream, and mix thoroughly again.
Step 5
Refrigerate for one hour. Serve on toast.
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