Chicken liver pâté with pears and truffles

Ingredients:

• 3 kg chicken liver
• 1 kg butter
• 500 g truffle paste
• 2 large onions
• 1 garlic
• 400 g dried pears
• 500 g bacon
• salt, pepper
• 200 ml honey with truffles
• 200 ml cognac

• 300 ml truffle-flavoured olive oil

Preparation

Place the chicken liver, chopped onion, peeled garlic, dried pears, butter, and bacon into a baking pan. Cover the baking pan with aluminium foil and bake in the oven for 30 minutes at 200°C. Then, uncover the baking pan and bake for another 20 minutes. Stir occasionally.

When it is baked, add the truffle paste, truffle-flavoured olive oil, salt, pepper, honey, and cognac to the baking pan and stir. Mix everything in a food processor and pour through a strainer. Brush a mould with a thin layer of butter and fill it with the pâté; wait for it to cool. Serve with a fresh pear, drizzle with honey with truffles, and freshen up with leaves of young lettuce.

Pleasure in every bite

Taste Slovenia! Treat yourself to a culinary indulgence with traditional and modern Slovenian cuisine. Learn about other honey delicacies and enjoy a beekeeping adventure.