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Chicken liver pate

Chicken liver pate

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Onions and garlic (4 cloves) are cleaned, finely chopped and put to harden in a little olive oil and water. Add the cleaned and washed livers, leave to fry for about 10 minutes on high heat, covered, then add the wine, season with spices (thyme, oregano, rosemary, salt, pepper, nutmeg, paprika, bay leaf) and add more water if necessary, leaving it to boil, covered for about 10 minutes. Remove the bay leaf, add the butter pieces, two cloves of raw garlic and mix until a uniform paste is obtained.

Put it in the cold and serve it as an appetizer with peppers, tomatoes or cucumbers according to everyone's taste.

Good appetite!


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