Ingredients:
1 kg of goose liver
300 g of goose fat
30-40 g of Alba truffles
1 teaspoon onion
a few leaves of sage, thyme, bay
a glass of Cognac
a glass of Porto
right amount of pepper and salt
Preparation:
Removed the greenish black part of the liver, leave it for a whole day in water, in order to remove all the blood. Once drained, allow to dry on the liver of an inclined plane covered by a towel. Prepare a pot (not iron) and melt the lard and fry it without filtering it. Meanwhile, add salt and pepper the liver dried. The grease filter must be put back into the saucepan and add the chopped onion making only heat. Place the pan at this point the liver making it cook for a short time in strong focus. Combine the herbs and sprinkle with Porto and stir constantly. A sauce evaporated to remove the pan from the heat, except flavorings, and pass through a sieve. The puree should be placed in a bowl and dough to get a very fine and pleasant, passing two more times through a sieve. When ready to mix the puree with a wooden spoon, adding a little at a time the Cognac and truffles cut into small pieces. Pour the pasta in jars and cool by covering the surface with a thin layer of melted fat. Seal the jars. Store in a dark, dry place. If the pots are not opaque, storage time should be limited. To eat the pâté, place the jars in the refrigerator to firm for ten minutes. Serve as an appetizer spread on toast, accompanied by sauces or garnish dishes.
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