Liver and Lard Pâté
Description
Pate made with fatback is much juicier and tastier. Use fresh, unsalted fatback, and remove the skin beforehand. The recipe itself is actually quite simple, and making liver pate with fatback at home is very easy. You can use pork or beef liver; today I'm making a version with chicken liver. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the lard (without the rind) into cubes and place it in a dry skillet.
- 3
Step 3
Render the fat over low heat.
- 4
Step 4
Add the onion and carrot, cut roughly.
- 5
Step 5
Fry everything together until the vegetables are soft.
- 6
Step 6
Then add the liver, cut into pieces.
- 7
Step 7
Fry, stirring occasionally over high heat for 5 minutes, then reduce the heat, cover the pan with a lid, and simmer for another 5–7 minutes. At the end, add salt and spices to taste.
- 8
Step 8
Purée the contents of the skillet with a blender or a meat grinder. Chill the finished liver pâté with fatback in the refrigerator, then serve.
- 9
Step 9
Done. Serve with herbs.