In different ways, I experimented with adding different products to the pate, because my husband categorically does not eat liver. I came across a jar of ricotta in the refrigerator and decided to take a chance, " what if?". I made pate and mixed it with ricotta. She spread it on bread and offered it to her lover to taste. The answer was unexpected: "can you do the same thing, but without bread?". The pate is prepared traditionally, but the addition of ricotta makes it extremely tender and airy.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 350 gram Chicken liver
- 1 piece Carrot
- 1 piece Onion
- 200 gram Ricotta cheese
- 1 teaspoon Thyme
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
Ingredients
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Instructions
- The liver is washed, dried, cut into small pieces. Fry in a frying pan.
- While the liver is being fried, grate the carrots and cut the onion into small cubes.
- Put the liver in a separate bowl and fry the carrots and onions in the same pan, sprinkle with thyme. When the vegetables are fried, add the liver to them, mix and let them "make friends" for a couple of minutes. We wait until it cools down.
- Punch in a blender.
- Combine the pate and ricotta. Mix thoroughly
- The most delicate air pate is ready.
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