Pate de ficat de pui / Homemade chicken liver pate

Ficatul este unul din cele mai hranitoare alimente, si mie imi place mult pe paine prajita, asa ca in acest weekend am facut un delicios pate de ficat de pui :) Ai mei nu sunt amatori, lor le place cel din comert, aia e, more for me :)) L-am servit cu legume si bruschete de paine keto (reteta aici) :) E foarte cremos, fin si gustos! (aprox 8 portii a cate 195cal si 0g net carbs)

Ingrediente:

• 225g ficatei de pui
• 80g unt
• 100ml smantana lichida
• 1 ceapa
• 1 catel de usturoi
• cateva frunze de salvie (optional)
• piper
• unt topit pentru topping

Incingem 2 linguri din unt in tigaie, rumenim ceapa si usturoiul tocate marunt, pana ceapa devine translucida. Adaugam apoi si ficatul tocat, restul de unt, salvia maruntita.

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Gatim totul la foc mic pana ficatul e facut, dar nu chiar gri in interior, ci foaaarte putin roz :) Pasam in blender amestecul din tigaie, smantana lichida, sare si piper dupa gust.

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Cand suntem multumiti de cat de cremos e, punem pateul intr-un vas, nivelam suprafata si turnam putin unt topit deasupra (pentru a nu se oxida) Il pastram in frigider cam 3 zile. Pofta mare! :)

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ENGLISH VERSION

Liver is one of the most nutritious foods and I really love liver pate on toast, so I made my own delicious chicken liver pate :) My family is not into this recipe, they like the store bought version… oh well, more for me :)))) I had this pate with veggies and keto bread bruschettas *(recipe here) :) It’s very creamy and delicious!

Ingredients:

• 225 g chicken liver
• 80 g butter
• 100 ml heavy cream
• 1 onion
• 1 garlic clove
• a couple of sage leaves (optional)
• pepper
• melted butter for the topping

Heat 2 tablespoon of the butter quantity in the pan, saute the diced onion and garlic until translucent. Add the roughly chopped liver, rest of the butter, chopped sage.

Cook until the liver is done, but noot too grey, just a litle pink in the center :) Mash with a blender: everything from the pan + heavy cream, salt and pepper to taste.

When creamy enough, transfer to a dish, level the surface and add melted butter on top, to prevent oxidation. Store in the fridge for about 3 days, enjoy!