How to make
Clean and finely chop the onion and garlic. Clean the livers, wash them well and dry them. Roll them in flour and beat off the excess.
Heat the olive oil in a pan and briefly stew the vegetables.
Once they soften, set them aside.
In the same pan, fry each side of the goose liver for about 4-5 minutes.
When cooking in the pan, put 2 bay leaves for flavor.
Pour the brandy and leave it on the hob, until half of the liquid has evaporated.
Take out the liver and blend it along with the onion and garlic, until a homogeneous mixture is obtained.
Add the butter and spices and blend again.
Put the resulting homemade pate in a container, which you have covered with foil (it will be much easier to remove it).
Put the classic goose pate in the fridge for at least 6-7 hours.
Comments