Summary
Ingredients
- 400 g liver (s), (oose liver)
- 1 large apple, Boskoop, diced
- 1 vegetable onion (s), diced
- 2 clove (s) garlic, pressed
- 220 g butter
- 150 ml port wine, white
- 1 pinch cinnamon, ground
- 1 pinch allspice, ground
- 1 pinch nutmeg, ground
- 1 pinch black pepper, ground
- Salt, to taste
- White bread, (a few slices toasted tramezzini without rind)
Instructions
- Roughly cut the liver and fry in a portion of the butter until golden brown.
- Add the boskoop, onion and spices and sweat everything well. The apple pieces should disintegrate.
- Then add the port wine and garlic and simmer for two minutes.
- Remove from the heat and stir in the butter.
- Puree the entire mixture very finely with the hand blender.
- Season to taste with salt.
- Fill into glasses and chill.
- This delicious pate can be kept in the fridge for at least a week.
- After cooling, serve on toasted tramezzini slices, cut into triangles.