Call me crazy, but I just love the dark brown parts of liver pâté. I realize that may not be the preference of most other sane people, but what can I do against such deliciousness. So these pictures may not do full justice to the wonderful slice of Maria’s liver pâté, but I can assure you that once you bite into this little black diamond, your buds will thank you.
The sautéed side of zucchini with garlic and lemon matches perfectly the sautéed leeks and roasted walnuts.
- 1 slice of dark rye bread
- 2 oz liver pâté (enough to cover bread
- 1 tbs olive oil
- 4 walnuts
- 1/2 leek
- 1/8 lemon
- 3 slices of Sautéed zucchini with garlic and lemon
Prepare the sautéed zucchini with garlic and lemon.
Heat the olive oil over medium-high heat in a skillet. Slice the leek into 1/4 inch slices. Cut the walnuts in halves (8 total) and add the leeks and the nuts to the hot olive oil (Careful now). Sautee for 4 minutes until the leek is semi-transparent and starting to show signs of light toasting. Be careful not to burn the leeks or walnuts. Remove from heat and toss with the juice from 1/8th of a lemon.
Heat the liver pâté in the microwave until hot, and place on the bread. Add the sautéed leeks and nuts on top, and server with the zucchini on the side.