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Chicken liver and pistachio

Préparation - 20 minutes


Serves 4 to 6

  • 500 g chicken liver
  • 1 pinch Favuzzi Lemon & Salt
  • 45 mL (3 tablespoons) Favuzzi extra-virgin olive oil
  • 45 mL (3 tablespoons) O sherry vinegar
  • 2 pinches Favuzzi Espelette pepper
  • 50 g roasted pistachios, chopped
  • Freshly cracked pepper, to taste
  • 1/2 shallot, finely sliced


  1. Season the livers with some Lemon & Salt, then brown with a bit of olive oil in a hot frying pan.
  2. Cook for 2 minutes on one side, then add the shallot.
  3. Turn the livers over, then leave to cook for 2 minutes longer.
  4. Deglaze with the sherry vinegar and leave to reduce until liquid has completely evaporated.
  5. Remove the livers from the pan.
  6. In a food processor, pulse the livers with the rest of the oil, the Espelette pepper, the pistachios and the pepper.
  7. Adjust consistency with a bit of oil if needed, since the fat content in liver can vary according to the origin and diet of the animal.

Produits utilisés