Chicken Liver Paté With Marsala

Preparation:

Preparation: Clean the chicken livers, wash and dry them thoroughly. Finely chop the onion and brown it for a few minutes in a pan with 30 g of butter, the sage, bay leaf and rosemary. Add the chicken livers and brown them briefly until they have browned on all sides, stirring often with a wooden spoon; wet them with the marsala and brandy and let them evaporate over high heat. Remove the livers from the heat and let them cool, remove the sage leaf, bay leaf and rosemary and pour all the rest into the blender; add a pinch of salt and pepper, the butter cut into pieces and blend well. Finally add the cream and incorporate it without blending too much. To keep it in the freezer, put it in a rectangular container and press it well. Then defrost at room temperature.