2020-08-13 / test@t

Bruschetta with guinea fowl pate and chanterelles

Hearth wheat bread from baguette dough - knurzel - with a crispy crust, generously flavored with delicate pate with chanterelles. A slice of fresh fig adds refinement to the bruschetta.

Ingredients

chanterelles - 200 g
knurzel, hearth wheat bread - 320 g
figs - 120 g
guinea fowl liver - 500 g
peeled carrots - 200 g
peeled onions - 150 g
chicken broth - 300 g
butter - 100 g
salt, pepper to taste

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking pate. Chop carrots and onions arbitrarily, preferably finely.

Step 2

Put a little butter in a preheated saucepan, add vegetables and fry until light golden brown.

Step 3

We put the liver of the guinea fowl in the vegetables (if you did not find the liver of the guinea fowl, it can be replaced with the liver of the chicken). Fry with vegetables until half cooked over medium heat, add broth. After boiling, reduce heat and cook until vegetables and liver are fully cooked.

Step 4

Remove from heat and let cool. After everything has cooled down, pour in the remaining butter and punch with a blender until smooth. Salt and pepper.

Step 5

Fry the chanterelles in butter.

Servings

Catalog