Chicken liver timbale is a delicious dish with an exquisite name. It may seem that only a real chef can cook such a dish, but this is completely wrong. Cooking requires readily available foods and a minimal set of cooking skills.
Ingredients for timbale:
- Chicken liver without hearts - 300 g;
- Egg yolks - 2 pcs;
- Eggs (large) - 3 pcs;
- Heavy cream - 300 g;
- Garlic - ½ cloves;
- Salt;
- Freshly ground pepper;
- Pinch of nutmeg;
- Fresh spinach leaf - 12 large leaves;
- Butter - 40 g.
Ingredients for the sauce:
- Shallots - 2 pcs;
- Butter - 40 g;
- Garlic - 1 wedge;
- Tomatoes - 12 pcs;
- Salt, pepper, basil seasoning.
Preparation:
- Defrost chicken liver and rinse. In a food processor (if not, then in a meat grinder) grind the chicken liver along with egg yolks and whole eggs. You should make a puree.
- Then you need to boil the heavy cream and pour it into the liver puree in a thin stream, stirring constantly. Chop the garlic and add to the puree. Season with salt and pepper, add grated nutmeg.
- Pour water into a saucepan, lightly salt and boil. Boil the green leaves in boiling water for about 1-2 minutes. Take out the leaves and put on a napkin, dry.
- Take molds and grease them with slightly melted butter. Place the dried lettuce leaves in the molds. Divide the cooked liver puree evenly on the leaves. Place the molds in a frying container half full of water.
- Bake the dish for about half an hour. First, the mixture in the tins will begin to rise, as soon as it stops growing, turn off the oven. Check the readiness of the dish with a sharp knife or toothpick.
- In the next step, prepare the sauce. Melt half of the butter. Fry chopped shallots in it. Add chopped garlic and finely chopped tomatoes. Sprinkle in dried basil, pepper and salt. Cook the mixture until the tomatoes are tender.
- Pass the mixture through a sieve and put on fire, cook until boiling. The mixture should thicken. Put the remaining butter in it and beat. Put the baked timbale on serving plates, pour the resulting sauce around.
