This is a fantastic recipe for a pasta dish that is tasty, fresh, and loaded with vegetables. The flavor and perfume that is produced by the combination of anchovies and garlic is incredible, and the crushed red pepper flakes give it a good bite. Increase the amount of garlic in this recipe as much as you desire.
| Prep Time: | 20 mins |
| Cook Time: | 6 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 26 mins |
| Servings: | 32 |
| Yield: | 4 cups |
Ingredients
- ½ cup dried currants
- 2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
- 1 cup butter, divided
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 pounds chicken livers, trimmed
- ½ cup heavy whipping cream
- 1 teaspoon dried thyme
- ½ teaspoon ground allspice
- salt and ground black pepper to taste
Instructions
- Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
- Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
- Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
- Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.
- If you leave out the currants, be sure to still add the orange brandy to the mix.
Nutrition Facts
| Calories | 106 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 61 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is also lovely with a high quality Sherry.