Oly liver pâté

Oly Liver Pâté - A Gourmet Delight

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4-6

I propose a simple and refined liver pâté recipe, perfect for an elegant snack or an appetizer at a special meal. This Oly liver pâté is rich in flavors and textures, and its preparation is a true pleasure. Let's get started!

Ingredients:
- 500 g chicken liver (or pork liver, depending on preference)
- 1 medium onion, finely chopped
- 1 large carrot, grated
- 1 celery root (about 100 g), chopped
- 2-3 cloves of garlic, chopped
- 100 ml olive oil (or sunflower oil)
- 100 ml cooking cream
- Salt and pepper, to taste
- 1 tablespoon of butter, for extra creaminess
- Optional: fresh herbs (e.g., parsley or thyme) for flavor

Step 1: Preparing the vegetables
Start by chopping the onion, celery, and carrot. These vegetables will add extra flavor and texture to your pâté. In a deep skillet, heat the oil over medium heat. Add the onion and sauté for 2-3 minutes until it becomes translucent. Then, add the celery and carrot. Continue to sauté the vegetables for 5-7 minutes, stirring occasionally.

Step 2: Cooking the liver
When the vegetables are soft, add the diced chicken liver. Cook for 10-15 minutes until the liver is well cooked and no longer pink. Finally, add the chopped garlic and let it cook for another 2-3 minutes to develop its flavor.

Step 3: Blending the ingredients
Once the liver is cooked, transfer the vegetable and liver mixture to a blender. Add the cream, butter, and season with salt and pepper to taste. Blend everything until you achieve a smooth and creamy paste. If you desire a finer texture, you can strain the pâté through a sieve.

Step 4: Cooling and serving
Transfer the pâté to a bowl or a glass container and let it cool to room temperature, then refrigerate for at least 2 hours. This resting time will allow the flavors to meld perfectly.

Serving suggestions:
To impress your guests, serve the Oly liver pâté on toasted bread slices, alongside an onion or fig jam. A green salad with lemon dressing will perfectly complement this appetizer.

Variations:
To experiment with flavors, you can add spices such as paprika or nutmeg. You can also replace the cream with Greek yogurt for a lighter version.

Practical tips:
- Choose fresh, quality liver, as this will significantly influence the taste of the pâté.
- If you're short on time, you can use pre-cooked or canned liver, but the flavor will be different.
- Ensure all ingredients are at room temperature before mixing to achieve a uniform texture.

This Oly liver pâté is a quick and delicious recipe that will bring a touch of refinement to your meal. Enjoy!

 Ingredients: 400 g liver (any you prefer), I used pork liver, 1 carrot, 1 onion, 1-2 celery stalks, 2 cloves of garlic, 3 tablespoons of olive oil, 150 ml red wine, 1 tablespoon of tomato paste, 100 ml broth or water, 30 g butter, 1 tablespoon of capers, salt, pepper, parsley.