Italian Chicken Liver Pate' Spread
shared by Jennifer
Details:
-
PT5M
- Prep Time: 5 Minutes PT7M
- Cook Time: 7 Minutes PT15M
- Total Time: 15 Minutes
- Difficulty: Novice
- Serves: 8 people
- Cuisine: American
Put a little olive oil in your pressure cooker, with the top off on medium heat, and begin to soften the onion with a little salt and pepper.Then, add the
Ingredients:
- 3/4 lb Chicken Livers
- 1 Medium onion roughly chopped
- 1 bay laurel leaf
- 1/4 cup red wine
- 2 Anchovies in oil
- 1 Tbsp Capers
- 1 Tbsp butter
- 1 teaspoon Rum or Whiskey
- salt & pepper to taste
Directions:
- Put a little olive oil in your pressure cooker, with the top off on medium heat, and begin to soften the onion with a little salt and pepper.
- Then, add the chicken livers and bay leaf and swish everything around for about 2 minutes until the outside of the livers are seared.
- Add the red wine and, with a wooden spoon, quickly rub any brown bits stuck to the bottom or sides of the pan and incorporate them into the wine.
- Close and lock the lid of the pressure cooker. Cook for 5 minutes at high pressure.
- When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
- Remove and discard the Bay Leaf and add the Anchovies and Capers. Puree' the contents of the cooker with a stick blender.
- Taste to check if the seasoning is correct and fold in the butter, which will melt with the residual heat, and Rum. Mix well.
- Transfer to serving container and sprinkle with fresh herbs to garnish.
- Chill for before serving with crostini or lightly toasted french bread slices.