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Rabbit Liver Paté with Amarena Fabbri

Rabbit Liver Paté with Amarena Fabbri

600 g rabbit livers (cleaned) 

100 g Butter (softened) + 20 g extra-virgin olive oil 

2 spoonfuls garlic 

2 cloves white onions 

2 (small and chopped) liquid cream 

160 ml chicken stock 

200 ml brandy 

4 spoonfuls dried thyme 

2 teaspoons salt and pepper as required

Juniper berries as required 


Less than 20 minutes


x 3


Heat the oil and butter in a large non-stick frying pan together with the garlic, onion, thyme and 1 juniper berry, so that they absorb the flavor.  Cook until the garlic and onion are soft.  Add the livers and cook for a couple of minutes. Pour in the brandy and leave to evaporate. Whisk the mixture in a blender with the butter and cream until it is uniform.  Add salt and pepper as required and blend for a few more minutes. Fill 8 little molds (glasses or cups) or an aluminum mold covered with plastic wrap. Leave in the refrigerator for at least 4 – 5 hours, or overnight. Before serving, take the paté out of the refrigerator for about 10 – 15 minutes. Spread on crusty toasted bread and decorate with a few Fabbri amarenas.

Recipe by Sandra Salerno