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Recipes

Liver Paté

July 20, 2011

Ingredients

  • 250 gr calf’s liver di veal gr 250
  • 250 gr chicken liver
  • 400 gr butter
  • rosemary
  • sage
  • half glass of Marsala
  • half glass of Cognac
  • truffles

What to prepare

  • a casserole
  • un sifter
  • a salad bowl
  • a rectangular metal mould

Procedure

Thoroughly rinse under running water 500 grams of veal and chicken liver (in equal parts); cut the liver in thin slices, brown in butter with a rosemary shoot and some sage; add half glass of Marsala and cook slowly for twenty minutes.

Then take away the herbs and pass the liver through a sifter (dobiòn).

Put the mixture in a salad bowl together with as much butter as the mixture weighs.

Whisk it in a cool place. Soften it with a glass of good Cognac and at the end add diced cubes shaped truffles.

Shape it and let it cool for several hours in refrigerator before serving.

Photo Credits: David Blaikie

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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