Liver pate with prunes
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Wash and dry beef or chicken livers.
Pour a little vegetable oil into a frying pan, put fragrant herbs, warm up slightly so that the oil is aromatized, remove the twigs.
Put coarsely chopped peeled onion in hot oil. Lightly fry and lay out the chicken livers. Fry for 5-7 minutes. Add the washed and cut in half prunes (!!!). It is highly desirable to cut, because still sometimes bones come across.
Add salt, pepper, lavrushka. Pour in the wine. Bring to a boil, reduce the heat, simmer, covered with a lid for 25 minutes.
Cool to room temperature, grind in a blender into a homogeneous mass, add soft butter, mix.
Caloric content of the products possible in the composition of the dish
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Rosemary - 131 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Prunes - 227 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pork liver - 109 kcal/100g
