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Mamma's liver pate recipe (pate di fegato della)
- Cuisine: Swiss
- Serves 6–8
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.
More Manuela Darling-Gansser recipes
Ingredients
Stock
250 ml (8½ fl oz) water
1 chicken stock cube
3 gelatine leaves
500 g (1 lb 2 oz) chicken livers, trimmed of little white nerves and bile, chopped
400 g (14 oz) calf ’s liver, chopped
250 g (9 oz) unsalted butter, cut into cubes
1 Spanish onion, finely chopped
3 cloves garlic, finely chopped
5 rashers bacon, finely chopped
8 fresh sage leaves
1 sprig fresh rosemary
1 fresh bay leaf
150 ml (5 fl oz) cognac or vin santo
1 teaspoon sea salt
freshly ground black pepper
Preparation
Bring the water and stock cube to the boil. Soften the gelatine leaves in a little cold water then add them to the broth, stirring to dissolve them. Pour the broth into a 24 cm (9½ in) long terrine dish and leave to cool, then put it in the refrigerator to set. Once set, you can decorate the jelly with herbs, decoratively cut vegetables or gold leaf if you wish.
In a large frying pan heat about 20 g (¾ oz) of the butter and lightly fry the onion, garlic, bacon and herbs. Add the livers and cook for about 5 to 10 minutes, by which time the livers should be cooked but still a little pink in the middle. Add the cognac or vin santo, salt and a few grindings of pepper, stirring well. Let the liquid come just to the boil then turn off the heat and add the rest of the butter, letting it melt into the mixture. Discard the rosemary stalk and bay leaf.
Put the mixture into a food processor and process until you have a light, smooth mass. Taste to see if more salt is needed or even a touch more cognac or vin santo.
Spoon the pâté into the terrine dish, being careful not to disturb any decoration on the jelly. Cover with cling film and refrigerate for at least 2 hours or overnight.
To serve, run a sharp knife around the rim of the pâté then stand the dish in a little hot water for a few seconds to loosen the jelly on the bottom. Invert the pâté onto a serving plate and serve with crusty bread or toast.
Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
If you enjoyed this Mamma's liver pate recipe (pate di fegato della) then browse more Swiss recipes, appetiser recipes, side dish recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Swiss Restaurants
Displaying 7 of 7 Swiss Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Keller's Swiss and Indian Restaurant | Alice Springs | |
| 2. | Swiss Cottage | Katoomba | |
| 3. | Bei Amici Restaurant | Darling Point | |
| 4. | Eiger Swiss Restaurant | Petersham | |
| 5. | Pulver's Wallis Fogarty Steakhouse | Alice Springs | |
| 6. | Nick's Swiss Italian Restaurant | Yungaburra | |
| 7. | Casalinga | Croydon |
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