This recipe for liver pâté is a true classic — simple to prepare, incredibly tender, and delicious.
- 500 g veal liver
- 1 large onion
- 1 garlic clove (optional)
- 50 g butter
- 100 g heavy cream (preferably homemade or the richest available in stores)
- 100 g white wine
- 5 tbsp olive oil
- A pinch of grated nutmeg
- A pinch of coriander seeds (crushed in a mortar or with the back of a knife)
- Sea salt and freshly ground black pepper
- 100 g butter (for storage)
Clean the liver from membranes and cut it into pieces. Slice the onion into medium rings and finely chop the garlic.
In a skillet, melt the butter and olive oil. Sauté the onion and garlic until soft, then add the liver and fry for 7–10 minutes, ensuring it remains tender. Add the wine, salt, pepper, coriander, and nutmeg. Simmer together for 5 minutes. Pour in the cream, bring the mixture to a boil, and turn off the heat.
Separately, melt the butter in a small saucepan. Pour off the clarified butter and discard the whey left at the bottom.
Blend the liver mixture into a smooth purée using a blender. Spoon the pâté into molds, cover with the melted butter, wrap with plastic wrap, and refrigerate.
Serve with ciabatta or toast — perfect for breakfast :)
