Moldovan liver pâté

Moldovan Liver Pâté

If you are looking for a traditional, easy-to-make recipe that will impress at any meal, Moldovan liver pâté is the perfect choice. This dish is not only delicious but also full of fresh flavors, thanks to the herbs and spices used. Here’s how you can prepare it step by step to achieve a perfect result.

Total time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 8

Ingredients:
- 1 kg chicken liver
- 5 eggs
- 1 bunch fresh dill
- 1 bunch fresh parsley
- 4 pieces of leek
- 6 cloves of garlic
- 250 ml oil
- 1 packet baking powder
- Salt, pepper, Delikat (or other preferred spices) to taste
- Flour for dusting the baking tray

Preparation instructions:

1. Preparing the liver: Start by washing the chicken liver well under cold running water. Then, place it in a pot of water and add a little salt. Boil the liver for 30 minutes until tender. Once cooked, let it cool.

2. Chopping the ingredients: Once the liver has cooled, pass it through a meat grinder along with the peeled garlic and chopped leek. This step is essential for achieving a fine and homogeneous texture of the pâté.

3. Mixing the herbs: Finely chop the dill and parsley and add them to the liver mixture. These herbs not only add a delicious taste but also a fresh aroma specific to Moldovan pâté.

4. Preparing the mixture: In a separate bowl, beat the 5 eggs into a froth. Then add the liver and herb mixture, along with a little flour to bind the composition. Add the spices (salt, pepper, and Delikat) and the baking powder extinguished with a little vinegar. Mix everything well until you obtain a homogeneous paste.

5. Preparing the tray: Grease a tray with 250 ml of oil and dust it with flour to prevent the pâté from sticking. This technique will help achieve a golden and crispy crust.

6. Baking the pâté: Pour the pâté mixture into the prepared tray, smoothing the surface. Brush the pâté with a beaten egg for a beautiful color at the end. Sprinkle a little chopped dill on top for an attractive appearance. Place the tray in the preheated oven at 180°C and let it bake for about 1 hour or until it becomes golden and firm.

7. Cooling and serving: Once the pâté is ready, let it cool in the tray. This will help firm up the texture and make slicing easier. Serve it sliced, alongside fresh bread and a beet salad or pickles for a delicious contrast.

Unique suggestion: For a touch of originality, you can add some chopped black olives to the pâté mixture, which will give a surprising taste and an interesting texture.

This Moldovan liver pâté is a simple yet flavorful recipe, perfect for festive meals or family dinners. Enjoy!

 Ingredients: 5 eggs, 1 kg chicken liver, 1 bunch of dill, 1 bunch of parsley, 4 pieces of leek, 6 cloves of garlic, spices, salt, pepper, Delikat, 250 ml oil, 1 packet of baking powder

 Tags:  chicken liver pâté meatloaf recipes meat appetizers chicken liver pâté