Patè Di Fegatini Di Pollo Recipe
chicken liver mousse, peach mostarda, pickled radishes
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Ingredients
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Patè Di Fegatini Di Pollo
Peach Mostarda
Pickled Radishes
Method
Patè Di Fegatini Di Pollo
- 1
Prepare the Chicken Livers
Clean the chicken livers by removing any connective tissue or fat. Rinse them under cold water and pat dry with paper towels.
- 2
Sauté Aromatics
In a skillet, melt 50g of unsalted butter over medium heat. Add finely chopped shallots and garlic, and sauté until translucent, about 3-4 minutes.
- 3
Cook the Livers
Add the cleaned chicken livers to the skillet along with fresh thyme. Sauté for about 5-7 minutes until the livers are browned but still slightly pink inside.
- 4
Deglaze with Brandy
Pour in the brandy and cook briefly until the alcohol evaporates, about 1-2 minutes.
- 5
Blend the Mixture
Transfer the mixture to a food processor. Add the remaining butter, heavy cream, salt, and black pepper. Blend until smooth and creamy.
- 6
Chill the Patè
Transfer the patè to a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours to set.
Peach Mostarda
- 7
Combine Ingredients
In a small bowl, mix together the peach preserves, whole grain mustard, and apple cider vinegar until well combined.
- 8
Chill
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Pickled Radishes
- 9
- 10
Pickle the Radishes
Slice the radishes thinly and place them in a jar. Pour the hot brine over the radishes, ensuring they are fully submerged.
- 11
Cool and Refrigerate
Let the radishes cool to room temperature, then cover and refrigerate for at least 1 hour before serving.