Paté with pistachio and hazelnuts
These delicious pâtés with pistachios and hazelnuts will be perfect for a picnic or appetizer.
1. Peel and chop the onion. Heat the olive oil in a pan and sweat the onions over low heat. Set aside. Cut the loin, the liver and the pork belly into pieces. Then chop them coarsely.
2. Pour the meat into bowl. Add the onion, egg, pistachios, hazelnuts, parsley and oregano. Add salt and pepper. Knead well.
3. Divide the mixture into 6 jars. Place a bay leaf on each and close the jars. Cover the bottom of a pot with a cloth. Place the jars in the pot tightly against one another.
4. Cover with water up to 10cm on top of the bottles and bring to a boil. Simmer for 2 hours 35 minutes. Remove from heat and leave to cool before removing the jars from the pot.
5. Set aside for 1 to 3 days before serving. You can keep them for a long time in a dry place, away from light.
Photo credit : Sucré Salé
