Homemade baked pâté
Baked homemade pâté is a timeless classic, especially during the holiday season. Its delicate texture, rich flavor and aroma make it perfect with bread and a great addition to the Easter table. Making pâté at home is a real pleasure, and the end result is a delicious treat for the whole family. If you're looking for a pâté recipe that is both tasty and easy to prepare, this post is for you!
Notes
How to make homemade pâté?
Baked pâté recipe
Preparation:
Dice the pork shoulder, pork neck, pork belly, and fatback, and lightly sauté in olive oil. Transfer everything to a large pot, cover with water with the addition of 2 bouillon cubes, and simmer, covered, until tender. Immerse the liver in hot water for 5 minutes. Sauté the onion in a pan until translucent. Then grind all these ingredients three times in a meat grinder, adding the bread roll soaked in milk. Separate the egg whites from the yolks and beat the whites to stiff peaks. Add the yolks and the ground meat mixture, then mix thoroughly and season to taste. Grease the insides of two loaf pans and dust with breadcrumbs, then fill them to 3/4 height with the prepared meat mixture. Bake for 1 hour at 220°C.
Note!
If the meat and pork belly are exceptionally "lean", you can increase the amount of fatback or, alternatively, add 2 tablespoons of lard. This will prevent the pâté from drying out and, as a result, crumbling when sliced.
