Paté de perdiz

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Recipe

Baeza

Olive oil

Juanito

Difficulty: Difícil

People: 0

Ingredients

2 Partridges, 1/4 liter of Extra Virgin Olive Oil, 1 medium onion, 4 garlic, 1 ripe tomato, 1 bay leaf, 1 clove, 1/8 liter of brandy, 1 dessert spoon of sweet paprika, a pinch ground black pepper, a pinch of nutmeg, 6 fresh eggs, 1/2 liter of milk and salt.

Preparation

Cut the onion into cubes, fry together with the garlic in the Extra Virgin Olive oil until it is poached. Arrange the seasoned partridges in a pot and add the onion and fried garlic. Add the ripe tomato, bay leaf, cloves, sweet paprika, ground black pepper, nutmeg and the burnt brandy. Cover the partridges with water and boil for 30-35 minutes over low heat with the pot covered, add water and salt if necessary in the cooking process. Let it rest with the covered pot for an hour, and then blend the sauce. The boiling time differs depending on the origin and age of the partridge. If the resulting sauce is too liquid, we can reduce it separately or reserve half.

Elaboración del paté: Troceamos la perdiz deshuesada, mezclamos la salsa con 6 huevos y 1/2 litro de leche hasta conseguir una pasta homogénea. En un molde rectangular y engrasado de Aceite de Oliva Virgen Extra y pan rallado, vaciamos el paté para disponerlo al baño maría hasta que cuaje y quede consistente. Dejamos enfriar y se pone a refrigerar. Para su consumo se aconseja rociarlo con Aceite de Oliva Virgen Extra una vez troceado.