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Print Recipe
Chicken Liver Pate with Ricotta "Cloud" Recipe
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.
Course Snacks
Cuisine Slovak
Cook Time 30 minutes
Servings
Ingredients
Course Snacks
Cuisine Slovak
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. The liver is washed, dried, cut into small pieces. Fry in a frying pan.
    The liver is washed, dried, cut into small pieces. Fry in a frying pan.
  2. While the liver is being fried, grate the carrots and cut the onion into small cubes.
    While the liver is being fried, grate the carrots and cut the onion into small cubes.
  3. 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.
    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.
  4. Punch in a blender.
    Punch in a blender.
  5. Combine the pate and ricotta. Mix thoroughly
    Combine the pate and ricotta. Mix thoroughly
  6. The most delicate air pate is ready.
    The most delicate air pate is ready.

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