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Toast with pork pate

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At a glance

Serves:: 4
Difficulty:: Easy
Cost per serving::: 2,00 €
Method:: 45 min.

Ingredients

2 Cloves garlic
Crispy toast
250 gr. pig liver
4 eggs
75 ml. sherry
Nutmeg
Salt
White pepper

Method

Saute the sliced garlic over allow heat and remove when golden brown. Now add the chopped liver to the hot oil. Saute, and add the spices. Remove from heat. Beat the eggs, and blend the ingredients together.
Grease a baking tin with the butter and pour in the meat and Egg mixture; bake at 180ºC for 30 minutes until the eggs set. Remove from heat and allow to cool.
Serve on crispy toasted bread. You can also serve with fruit compotes or jams to complement the fatty taste of the pork.

Tip

Even simpler: buy the pate from a good stockist or butcher and just garnish and serve. Also great as part of a salad.

Recommended wine

The perfect companion is a well-aged red with complex aromas, ripe fruit sensations, savory tannins with wooden and astringent notes. Palate should be tannic, with hints of soft oak. For example, Baron de Chirel of D. O. Rioja made from Tempranillo (54%), and other varieties (46%).

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