Parmesan Crisps with Liver Pâté
Parmesan Crisps with Liver Pâté
Savor this delightful tapa where creamy liver pâté is delicately nestled between two cheesy Parmesan crisps. This recipe, inspired by Chef Paco Roncero from the renowned Casino de Madrid restaurant, combines the culinary expertise of a master. The best way to enjoy it is when the pâté is still cold.
Equipment
Ingrediënten
MAKES 10 TAPAS
- Parmesan Crisps
- â…“ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 4 tablespoons 1/2 stick slightly softened unsalted butter
- 1 tablespoon beaten egg
- Liver Pâté
- ¼ pound of Chicken Liver Pâté without the glaze, preferably chilled in a greased mini loaf pan, or chilled store-bought duck liver pâté, cut into 1/4 to 3/8-inch slices
Instructies
- Prepare the Parmesan crisps: In a food processor, combine the flour, grated Parmesan cheese, and slightly softened butter.
- Process until the butter is fully incorporated into the dough.
- Add the beaten egg and continue processing until it’s fully incorporated.
- Cover the dough and refrigerate for at least 1 hour.
- You can also store it in the refrigerator until you’re ready to use it, but make sure to let it sit at room temperature until it’s pliable before use.
- Preheat your oven to 350°F and lightly grease a cookie sheet.
- On a floured surface, roll out the dough to a thickness of 1/8 inch, then cut it into 10 rectangles measuring 2.
- 75 x 1.
- 5 inches each.
- Place these rectangles on the prepared cookie sheet and bake for about 5 minutes, turning them once, until they turn a lovely golden brown.
- Let them cool.
- You can prepare these Parmesan crisps in advance.
- Assemble the tapa by placing one slice of cold pâté on half of the Parmesan crisps and then topping each with another crisp to create delightful sandwiches.
Notes / Tips / Wine Advice:
Serve this treat while the pâté is still cold and the Parmesan crisps are at their crispiest. Enjoy!
