Chicken liver pate

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In a well-heated frying pan with oil, fry the chopped onion and grated carrots over medium or low heat for 15 minutes, covered.
After 15 minutes, add the chicken liver and fry for another 8-10 minutes.
Season with salt, black pepper and nutmeg.
Cool the mixture.
Then place it in the bowl of a food processor and add our room temperature butter.
Mix everything thoroughly until a homogeneous mass is obtained.
Place the pate into jars, molds, or however you like.
Top with 2-3 tablespoons of melted butter and, for extra heat, some chopped chili pepper.
Place in the refrigerator for 1–2 hours.
Serve with crackers or breadcrumbs.
Keep refrigerated. Enjoy!