Klasyczny Francuski Pasztet: Luksusowa Pasta
(Classic French Paté: A Luxurious Spread)
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kwiecień 16, 2025
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Składniki
-
500 grams Chicken liver
(Purchase fresh chicken livers from a reliable source)
-
200 grams Masło
(Use unsalted butter for better flavor control)
-
1 large Cebula
(Drobno posiekany)
-
2 cloves Czosnek
(Mielony)
-
3 tbsp Cognac
(Optional but highly recommended for depth of flavor)
-
1 tsp Tymian
(Dried thyme works well)
-
1 tsp Sól
(Dostosuj według preferencji)
-
1/2 tsp Czarny pieprz
(Freshly ground for best results)
-
100 ml Śmietana
(Add for extra creaminess)
-
1 tbsp Gelatin
(If a firmer texture is desired)
(Purchase fresh chicken livers from a reliable source)
(Use unsalted butter for better flavor control)
(Drobno posiekany)
(Mielony)
(Optional but highly recommended for depth of flavor)
(Dried thyme works well)
(Dostosuj według preferencji)
(Freshly ground for best results)
(Add for extra creaminess)
(If a firmer texture is desired)
Wartości odżywcze
- Porcje: 6
- Wielkość porcji: 2 tbsp spread
- Calories: 350 kcal
- Carbohydrates: 3 g
- Protein: 15 g
- Fat: 30 g
- Fiber: 0 g
- Sugar: 1 g
- Sodium: 600 mg
- Cholesterol: 425 mg
- Calcium: 40 mg
- Iron: 12 mg
Instrukcje
-
1 - Sauté Chicken Livers:
In a skillet, melt 50 grams of butter over medium heat. Add chopped onions and garlic, and sauté until soft. Add chicken livers and cook until browned but still tender.
-
2 - Deglaze and Add Ingredients:
Pour in the cognac and scrape the bottom of the skillet to pull up any brown bits. Add thyme, salt, and pepper, simmering for another 2 minutes.
-
3 - Puree the Mixture:
Transfer the initial mixture to a food processor. Add the remaining butter and cream or gelatin if using, and blend until smooth.
-
4 - Chill:
Transfer the paté to a serving dish or loaf pan, cover with plastic wrap, and refrigerate for at least 30 minutes until firm.
In a skillet, melt 50 grams of butter over medium heat. Add chopped onions and garlic, and sauté until soft. Add chicken livers and cook until browned but still tender.
Pour in the cognac and scrape the bottom of the skillet to pull up any brown bits. Add thyme, salt, and pepper, simmering for another 2 minutes.
Transfer the initial mixture to a food processor. Add the remaining butter and cream or gelatin if using, and blend until smooth.
Transfer the paté to a serving dish or loaf pan, cover with plastic wrap, and refrigerate for at least 30 minutes until firm.
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Embracing the Art of Paté
Paté is a classic French delicacy that has delighted palates for centuries. Traditionally enjoyed as a spread or appetizer, paté brings a luxurious richness to any gathering. Preparing paté allows you to appreciate the way flavors meld—sautéed liver is transformed into a smooth concoction by the power of cream and butter. The main protagonist here, chicken liver, is rich in nutrients and imparts a robust flavor that effortlessly stands alongside aromatic herbs like thyme and garlic.
Historically, paté may trace back to ancient Greece and Rome, but the sophisticated techniques developed in French cuisine have popularized this dish. It's acknowledged as a staple at formal events and festive occasions. Make sure to use the freshest ingredients for the best outcome, particularly quality chicken livers and aromatic herbs that invigorate the overall flavor. Special occasions deserve thoughtful preparation, so do not shy away from using cognac—it offers unparalleled depth.
Serving Recommendations
Paté pairs perfectly with rustic baguettes, vegetable crudités, or even pickles for contrast. Enhance sophistication by serving it alongside a quality goat or pocket rye bread, giving your guests options aplenty. Besides its exceptional filling qualities, it embodies the luxury of French finely cooked foods.
In summary, this Classic French Paté recipe can be as creative as you wish. Variations can draw upon other meats like duck or goose. Consider creating tiny bites that harken back to your regional favorites or local ecosystems. Indulge in paté anytime, be it for intimate dinners, cocktail soirees, or marvelous brunches!
