How to make
Finely chop the onion, carrot and pepper.
Pour 1/2 cup of olive oil into a pan and add the vegetables.
Season with salt and a pinch of black pepper. Cover the pot and stew the vegetables, until they soften.
Add the chopped liver.
Pour 3 1/3 tbsp (50 ml) of red wine and cook for 10-15 minutes. Remove the pot from the heat. Season with a pinch of finely chopped fresh rosemary.
After the cooked products have cooled, blend, until a smooth mixture is obtained.
Distribute the pate into small jars.
Melt the butter (you can also use lard) and pour it over the homemade pate to seal it.
Add a sprig of rosemary with the melted butter.
You can store the Homemade Liver and Vegetable Pate for 4-5 days in the refrigerator or sterilize the jars and preserve them for a longer time.
Enjoy!
