Description
Congratulations to all dear chefs Easter! I want to share a recipe for holiday meats. The author of the recipe claims that this pie is traditionally cooked for Easter in Brest. Thank you Eugenia for the delicious recipe!
Ingredients
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Pork
500 g
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Liver pork
300 g
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Fat
2 Tbsp
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Garlic
1 piece
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Onion
2 piece
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Vodka
2 Tbsp
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Salt
-
Spices
Cooking
To start, soak the pork liver in milk for one hour.
The pork finely-finely chop or skip through a meat grinder with large holes (I chopped the meat in a blender). Meat should be felt in the pate!
Melt 1 tbsp of lard in a deep frying pan, add the coarsely chopped garlic and fry until soft.
Mash the garlic with a fork right in the pan.
1 onion chopped COARSELY into 4-6 pieces and fry to a light it will turn brown. Add coarsely chopped liver, reduce the heat and fry until cooked (the cut should not be of blood). Put the contents of the pan into a bowl.
Melt another tablespoon of lard and fry the chopped onion. Add the pork. Fry until cooked meat (you can add a little water), at the end add salt to taste.
The contents of the bowl pass through a meat grinder twice.
Add the liver to the minced pork. To prepare the spices (nutmeg, mixture of peppers, coriander and half a teaspoon of coriander)spices, chop and add to the meat.
Add vodka, mix well the paste until smooth.
Put the paste in the form.
When cool, wrap and send in the refrigerator for ripening.
Pate obtained a large consistency, the taste is dominated by meat! Definitely serve it with dark rye bread!
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