How to cook the pork liver and white grape terrine by cooking the liver cut into small pieces with butter, chilli pepper, garlic and onions, and sprinkling with Cognac during cooking.
Ingredients for 4 people
- 300 g of pork liver
- 3 cloves of garlic
- 3 blonde onions
- 1 hot pepper
- 100 g of butter
- 1 glass of Cognac
- 1 bunch of white grapes
- salt
How to prepare pork liver and white grape terrine
In a pan put a knob of butter, the chilli pepper, the onions cut into slices, the crushed garlic, the liver cut into pieces and the salt.
Cook everything for about half an hour, stirring constantly and sprinkling occasionally with Cognac.
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Clean the grapes, cut the berries in half and remove the seeds.
Remove the liver from the heat, let it cool and add the prepared grapes, then mix and leave to flavor.
In a saucepan, melt the remaining butter and add it to the mixture.
Mix everything well and let it cool.
Transfer the meat into the mold and cover it with plastic wrap.
Keep the bowl in the refrigerator for at least 2 hours before serving.
