Spinach roll with liver pate. This dish will seem original to all those present at the table, because the rolls are a rich green color. This is a delicious, satisfying and inexpensive dish, variations of which housewives know a lot. If you serve it with sour cream, it will be even tastier. Liver rolls with filling are a real salvation when friends or relatives come to visit unexpectedly. Spinach roll with liver pate.
Designed for 10 servings
Chicken egg 4 pieces
Wheat flour 2 tablespoons
Fresh spinach leaves 10.58 oz
Chicken liver 17.64 oz
Bay leaf 1 piece
Garlic 1 clove
Butter 4.41 oz
Dry red wine 1 tablespoon
Crushed fresh thyme 1 teaspoon
Salt to taste
Ground black pepper to taste
ENERGY VALUE PER SERVING
Caloric content 221 kcal
Protein 13.9 grams
Fat 16.3 grams
Carbohydrates 4 grams
Instructions. Spinach roll with liver pate.
Cooking Time 40 minutes
Wash the chicken liver thoroughly, removing the fat and ducts. Put the Bay leaf and liver in boiling salted water and cook until tender for 5 minutes. Drain the water. Beat the chicken liver in a blender with butter, thyme, garlic, add wine, salt, pepper and mix well.
Sort the spinach, wash it and put it in boiling salted water for 2 minutes, then use a slotted spoon to transfer it to a bowl of ice water. Squeeze thoroughly with your hands.
Separate the whites from the yolks. Beat the spinach with the yolks and flour in a blender. Transfer to a bowl. Add a little salt and pepper.
Separately, beat the whites into a foam and gently stir them into the spinach mass. Preheat the oven to 392F degrees. Cover the baking sheet with parchment. Put the resulting mass on parchment in a thin layer, smooth the surface, put it in the oven and bake for 15 minutes.
Remove the layer from the oven and carefully roll it up. Leave for 7 minutes. When the roll cools down a little, expand it and evenly distribute the liver pate. Roll it up. Put in the refrigerator for 1-2 hours. Bon Appetit!
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