Romanian Chicken Liver Pâté (Ficat de Pui în Crustă)
Ficat de Pui în Crustă, also known as Romanian Chicken Liver Pâté, is a classic Romanian appetizer that is rich, creamy, and full of flavor. It is perfect for spreading on crusty bread or crackers and is a great addition to any charcuterie board.
Ingredients
- 500g chicken livers, trimmed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 100g butter
- 2 tablespoons brandy
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Add the chicken livers to the skillet and cook until they are no longer pink in the center.
- Pour in the brandy and cook for a few more minutes until the alcohol evaporates.
- Season with thyme, salt, and pepper.
- Transfer the mixture to a food processor and blend until smooth.
- Transfer the pâté to a serving dish or ramekins and refrigerate until firm.
- Serve with crusty bread or crackers.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Protein
- 8g
- Carbohydrates
- 4g
- Fat
- 8g
Supplies
Large skillet Food processor Serving dish or ramekins
Tools
Knife Cutting board Spatula
Serving suggestions
Serve the Ficat de Pui în Crustă with a side of pickles, olives, and mustard for a delightful appetizer spread.
Tips & tricks
For a smoother pâté, press it through a fine-mesh sieve before refrigerating.
Cost
$10