An appetizer with a bold personality and a captivating flavor, perfect for special occasions. Veal liver pâté with Marsala wine pairs with the sweet, bittersweet flavor of orange marmalade and the softness of toasted brioche. An elegant trio, drawn from my first book, that recounts the cuisine of yesteryear with a contemporary twist.
Ingredients (for 4 people):
For the veal liver pâté:
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350 g of veal liver
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50 g of flour
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125 g of butter
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3 sage leaves
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½ glass of Marsala
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100 g of cooked ham
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Salt, pepper
For the bitter orange marmalade:
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2 untreated oranges
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20 g of sugar
For the brioche bread:
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500 g of flour
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12 g of salt
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300 g of eggs
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60 g of sugar
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23 g of brewer’s yeast
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400 g of butter
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2 egg yolks
Procedure:
For the veal liver pâté:
Cut the liver into thin slices and lightly flour them, shaking off the excess. In a pan, melt 20g of butter with the sage, add the liver slices and cook for about 5 minutes, turning occasionally. Pour in the Marsala and let the alcohol evaporate completely. Season with salt and pepper, then blend the liver with the cooking juices, the remaining softened butter, cut into pieces, and the cooked ham until smooth. Pass through a sieve, pour into a rectangular bowl, cover with plastic wrap, and refrigerate at 4°C until ready to serve.
For the bitter orange marmalade:
Peel the oranges, remove the white pith, and chop them, reserving the zest. Cook the pulp with the sugar in a saucepan for about 10 minutes, until it becomes soft but thick. Once cooked, add the zest to impart the unmistakable bitterness. If you wish to preserve it, pour it into sterilized jars and boil for 10 minutes.
For the brioche bread:
In a stand mixer, combine the flour, eggs, sugar, and yeast dissolved in a little warm water, keeping the salt separate from the yeast. Add the softened butter in three additions, continuing to knead until the dough pulls away from the sides of the bowl and is smooth and elastic. Add the egg yolks and let rest for 1.5 hours. Knead briefly, shape, and place in your favorite molds. Let rise until doubled in size, then bake at 190°C (375°F) in a convection oven. Let cool and store covered with plastic wrap.
Plating:
Form the pâté into quenelles using two spoons and serve with a dollop of orange marmalade and a slice of lightly toasted brioche bread. A harmonious contrast of sweet, salty, and bitter, for an appetizer brimming with personality.
A refined interpretation of a French classic, this recipe combines intense flavors and smooth textures. This Marsala liver pâté is a surprising dish with depth and balance, perfect for serving at the start of a special dinner.
Enjoy your meal!
