Zesty Liver Pate
Serves 6
Prep Time 10 mins
Cooking 20 mins
Level low
Ingredjenti
- 1/3 cup Butter
- 1 pound Chicken Livers
- Nofs bott tal-Mayor basal imqatta’
- 1/3 cup, chopped Parsley
- 1/2 cup Dry White Wine
- 3/4 tsp Pinto's Pride Red Hot Pepper Sauce
- 1/2 tsp Sea Salt
- Sliced and Toasted Maltese Bread
Melt butter in large saucepan; add chicken livers, onions and parsley. Sauté until livers are evenly browned and cooked through. Transfer to blender or food processor container. Add wine, Pinto Hot Pepper Sauce and salt; cover. Process until smooth. Pour into decorative crock-style jar with lid. Chill until thick enough to spread. Serve with toasted Maltese bread.
