Delicate Canapes with Paste, Port and Pear Recipe
It’s unforgettable and unique! Delicate spicy pasta made of chicken liver and wine, port wine jelly with dried cranberries and pears baked with balsamic vinegar… A real taste pleasure! I suggest serving this snack with red wine.
Servings Prep Time
20 5minutes
Cook Time
35minutes
Servings Prep Time
20 5minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Pour 1/2 cup cranberry juice (125 ml) with red wine and set aside to infuse.
  2. In a small saucepan, combine the remaining wine, garlic, cloves and rosemary.
  3. Bring to a boil and simmer over medium heat for 8 minutes until the liquid boils to a volume of 40 ml. Filter.
  4. Preheat the oven to 160 gr. The form (I have 15×15 cm) should be lined with baking paper. Melt 25 g of butter in a frying pan, add the liver. Fry it over medium heat for 2 minutes, turning it over once. The liver should change color on the outside, but remain raw on the inside.
  5. Transfer the liver and juices to the bowl of a food processor, add the boiled port wine, the remaining butter, egg, 1/2 tsp salt and 1/4 tsp pepper.
  6. Whisk until smooth. Pass through a fine sieve.
  7. Pour into a baking dish and place in the oven for 30 minutes until it hardens. Cool the finished pasta completely.
  8. Fill the gelatin with a small amount of wine (pour from the one in which you soaked the cranberries) and leave to swell for 40-60 minutes.
  9. Then dilute over low heat, mix with the remaining port wine and cranberries. Place on a chilled plate, evenly distributing the cranberries over the surface, and refrigerate for 2-3 hours to solidify.
  10. To bake pears, preheat the oven to 180 gr. Cut pears into cubes or make such hemispheres. Transfer to a baking dish.
  11. Drizzle with vinegar, drizzle with olive oil and sprinkle with sugar.
  12. Bake for 15-20 minutes, until the pears are soft and the sugar on their surface melts. Put them on a napkin to remove excess liquid, and let cool.
  13. Meanwhile, cut the bread into small pieces.
  14. Cut the pate into small cubes, too. To get a smooth cut, it must be done with a clean hot knife. We assemble the canapes: first, put a piece of pear on a skewer, then carefully a piece of pate and bread.
0 0 votes
Article Rating
       

Related posts:

Goat Cheese Canapes and Salmon Canapes Recipe Canapes with Pear and Jamon Recipe Canapes “Mimosa” Recipe Canapes with Baked Eggplant Recipe Chicken in a Delicate Jelly Recipe Canapes in the Italian Style Recipe Canapes with Salmon Recipe Canapes “Tenderness” Recipe Canapes “Rose” Recipe Canapes “Cucumber” Recipe Fish Canapes with Sauces Recipe Canapes with Blue Cheese and Dates Recipe