Italian Chicken Liver Pâté Spread
Try this Italian Chicken Liver Pâté Spread recipe, or contribute your own.
Try this Italian Chicken Liver Pâté Spread recipe, or contribute your own.
- Carbohydrate 0.46044984610054 g
- Cholesterol 150.52167279851 mg
- Fat 3.50276748628349 g
- Fiber 0.0438650445978649 g
- Protein 7.24975421554527 g
- Saturated Fat 1.57848872310224 g
- Serving Size 1 1 -12 serving (60g)
- Sodium 72.8739576915386 mg
- Sugar 0.416584801502675 g
- Trans Fat 0.406313692275791 g
- Calories 75 calories
Step-by-step
- Put a little olive oil in your Instant Pot, with the top off on saute mode, and begin to soften the onion with a little salt and pepper.
- Add the chicken livers and bay leaf and swish everything around for about 2 minutes until the outside of the livers are seared.
- Add the red wine and, with a wooden spoon, quickly rub (deglaze) any brown bits stuck to the bottom or sides of the pan and incorporate them into the wine.
- Close the lid and set the valve to pressure cooking position. Cook for 5 minutes on Manual at high pressure.
- When time is up, open the Instant Pot by quick releasing pressure through the valve.
- Remove and discard the Bay Leaf and add the Anchovies and Capers. Puree' the contents of the cooker with an immersion blender.
- Taste to check if the seasoning is correct and fold in the butter, which will melt with the residual heat, and Rum. Mix well.
- Transfer to serving container and sprinkle with fresh herbs to garnish. Chill before serving.
- Serve with crostini or lightly toasted french bread slices. Enjoy!
Ingredient weights and measurements rarely explain how protein density shifts when batch sizes multiply. While this rustic spread draws on traditional Italian antipasto preparations that pair iron-rich offal with salt-cured anchovies and capers, scaling the formulation requires careful attention to moisture retention under pressure. When expanding this formulation beyond the base three-quarters of a pound of poultry livers, liquid reduction ratios do not scale linearly because sealed electric cookers trap steam rather than allowing it to evaporate.
Adapting Batch Volumes for Pressure Cookers
Doubling the batch inside a standard six-quart pressure cooker demands vigilance regarding the initial searing phase. Overcrowding the stainless steel insert prevents the livers from browning properly, yielding a metallic flavor profile rather than the savory depth achieved through Maillard reactions. Retain the single bay leaf regardless of whether you increase the liver quantity by fifty percent, as botanical aromatics easily overpower delicate organ meats during high-pressure extraction. Pureeing the mixture while thoroughly hot ensures the emulsification fats bind smoothly before chilling.
- If the spread separates upon blending, incorporate an additional half-tablespoon of softened butter to rebuild the emulsion.
- Store the finished spread in a sealed glass container for up to three days at a temperature below 40 degrees Fahrenheit.
- Ensure the immersion blender blade remains completely submerged beneath the liquid line to prevent incorporating excess air bubbles into the dense paste.
