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Pate
Nb persons: 12
Yield:
Preparation time: 30 minutes
Total time: 2 hours
Source: Mark DeResta
| 2 lbs | chicken livers, salted |
| 2 Tbs | chopped rosemary |
| 1 c. | shallots, sliced |
| 1 Tbs | olive oil |
| 1/2 c. | butter, divided |
| 3/4 c. | Marsala wine |
| 3/4 c. | heavy cream |
Heat a stainless steel pan to hot. Add 1 Tbs. each of olive oil & butter. Add chicken livers. Brown first side (livers will release from pan when ready). Turn & brown second side. Add shallot & rosemary. Cook until shallots begin to carmelize. Deglaze pan with ~3/4 c. Marsala wine. Cook off alcohol & remove from heat.
Put contents of pan into food processor. With processor running, add 5-7 Tbs butter. Slowly add heavy cream. Taste for seasoning. Adjust & re-process if necessary.
Press mixture through a sieve onto a baking sheet. Chill until set. Move to airtight container & refrigerate until ready to serve.
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