Pork Liver Pâté à la Vevette: Easy Recipe for a Gourmet Appetizer
Discover our delicious recipe for pork liver pâté à la Vevette, a French specialty that stands out for its rich flavor and creamy texture. Perfect for your appetizers or starters, this pâté pairs wonderfully with slices of crispy bread and a few pickles for a refreshing touch. The preparation requires simple ingredients like pork liver and fatback, seasoned with a hint of pepper and a bit of cognac to enhance the flavors. Although it needs slow cooking in a bain-marie, the result is truly worth it. The flavors gently meld and develop, ensuring a delight to share with family or friends. This pâté can also be prepared in advance, making it convenient for festive meals or special occasions. Make it and impress your guests with this classic staple of French cuisine!
- Preparation time: 20 min
- Cooking time: 3 h 30
- Servings: for 8 people
- Difficulty: Easy
Ingredients
- - 500 g of pork liver
- - 400 g of fatback
- - 3 bay leaves
- - A pinch of pepper
- - A splash of cognac or Grand Marnier
Preparation
1. Blend the liver with the fatback, add a pinch of pepper and the splash of cognac or Grand Marnier. Mix well.
2. Pour the mixture into a clay loaf pan, placing the bay leaves on top.
3. Bake this mold in a bain-marie (place it in another dish with some water at the bottom, cover with aluminum foil, making a chimney). Set your oven to 210°C (thermostat 7) and let it cook for 3 hours 30 minutes.
4. To check the cooking of your pâté, insert the blade of a knife; if the liver is still pink, extend the cooking time.
5. Time to serve!
