Kukurutxoa

Cornets with Chicken Liver Pâté

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Preparation info

  • 12

    Tapas
    • Difficulty

      Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

THERE’S A FASHION IN THE BASQUE COUNTRY THAT IS JUST CATCHING ON IN THE REST OF SPAIN, AND THAT IS THE UPMARKET PINTXOS OR TAPAS BAR. SOMETIMES THESE PLACES ARE SECLUDED AND COOL WITH STAINLESS STEEL AND DIMLY LIT SPACES IN WHICH CHEFS SERVE UP DECONSTRUCTED CLASSICS AND A FEW INVENTIONS OF THEIR OWN. SOME ARE WONDERFULLY GOOD, OTHERS CAN BE A TOUCH ‘TRY-HARD’ FOR MY TASTE. THIS RECIPE IS THE CLASSIC CHICKEN LIVER PÂTÉ PIPED INTO A MALSOUQUA PASTRY CONE AND DRIZZLED WITH A PEDRO XIMÉNEZ REDUCTION. SOME MAY FIND IT A LITTLE FUSSY TO PREPARE, BUT IT TASTES FABULOUS. THIS RECIPE CALLS FOR A GARNISH OF KIKOS, OR TOASTED CORN — A SNACK SOLD IN SPANISH FOOD STORES — BUT IT IS NOT ESSENTIAL TO THE DISH. YOU’LL FIND THE METAL CONES THAT ARE USED TO WRAP THE PASTRY AROUND FROM GOOD KITCHENWARE SHOPS.