Il patè leggendario della più antica gastronomia di Milano da Peck 1883

pork liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is leaner and more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

brandy

🥗Healthier: white wine

💰Cheaper: apple cider vinegar

White wine adds acidity without the alcohol.

truffle oil

🥗Healthier: mushroom oil

💰Cheaper: olive oil

Mushroom oil provides a similar earthy flavor.

Sauté shallots and garlic in butter until softened, about 3-4 minutes.

Add pork liver and cook until browned, about 5-7 minutes.

Deglaze the pan with brandy, scraping up any bits, and simmer for 2-3 minutes.

Stir in cream, thyme, bay leaves, salt, pepper, and nutmeg; cook for another 2 minutes.

Remove from heat and let cool slightly.

Transfer mixture to a food processor and blend until smooth.

Add lemon juice and blend again to combine.

Transfer the paté to a serving dish and smooth the top.

Drizzle with olive oil and sprinkle with capers and parsley.

Cover and refrigerate for at least 2 hours to set.

Serve chilled with toasted bread or crackers.

Cooking Techniques

Spice Level:

Allergens