Češpov gnocchi

Natural chicken pate

From what we preobjedli Gavrilovičke , traps us in a bit neglected. OK, we Kekec pate, which is only a pale shadow of one of Zagreb. Then there is a whole assortment of pates from Perutnina Ptuj .

However, it is not busy wiping his hands on the pate, but we do not very often. I think. Although every home food processor and pans. The inns are speštanke occur rarely. Normally come by themselves to start the waiting for a push. Is sometimes also occur by any venison pâté where.

Gras production is extremely simple affair. May otherwise be arbitrary popestriš, but it starts like this:

• ½ kg chicken legs / thighs without bones, but they can also breasts
• ½ kg chicken livers
• ¼ kg Onion
• 100g butter
• clove garlic
• a few sprigs of parsley
• laurel
• tablespoon marjoram
• good measure of salt and pepper

All, except herbs, wholesale narežeš (and this bass for skin care, maščobice and veins, whereas in the second mixer stage all this pretty homogenized) and prepražiš along with a couple bay leaves 50g butter in combination and as many olivca.

Remove bay leaf and shaken in a mixer. Add parsley, marjoram, salt and pepper. Miksaš. Time is passing, you miksaš. Stop the mixer, try a product dosoliš, and yet dopopraš miksaš. Quit once again take some time, or when they overheat mixer, whichever comes first.

Standpoint of the remaining butter in a saucepan and pražiš some time and pick up the foam. These are the remains of the milk. We wish to get to the purified butter. All this is nice butter poured over Tosamine cotton disposable wipes. Otherwise, the intended deletion baby butt, but just right for fine filtration of all the various things.

We are approaching the finish line. Nadevaš pate in a suitable container, and the top zgladiš preliješ with purified butter. This is necessary so that the outer layer is oxidized and thus acquires an unpleasant brown color. And you know what it looks like two days old to sing half a pate.