Ingredients
- 1 kg pork belly (raw pancetta, without rind)
- 750 g pork shoulder
- 200 g chicken liver
- 2 ts pepper
- 4 ts salt
- 100 g pistachios
- 2 eggs
- 3 tbs Armagnac (or Cognac)
Preparation
1. Have a butcher mince the pork belly, pork shoulder and chicken liver with a meat grinder for you.
2. Thoroughly mix the mince meat with pepper, salt and Armagnac. Knead slightly and let rest in the fridge overnight.
3. Preheat oven to 170 °C (top and bottom heat). Fill the large baking dish about halfway with water and place in the oven.
4. Whisk the eggs and knead well into the meat mixture together with the pistachios. Press the meat mixture into the small baking dish to form a compact dumpling.
5. Carefully place the small baking dish in the oven to create a bain-marie. Bake in the middle of the oven for approx. 2 hours.
6. At the end of the baking time, remove the small baking dish from the bain-marie, let cool a little, and then carefully drain off any emerging liquid. Close with the lid and let cool. Let it rest again in the fridge overnight.
7. Slightly heat the small baking dish with the pâté from below with hot water to make it easier to remove the pâté from the small baking dish. Slice the pâté and serve.
Tip
- Serve the pâte with pickled vegetables, mustard, and freshly toasted bread.
- If it is not possible to have the butcher chop the liver, you can also do this in the Quick Cut.
This recipe has been tested and approved by AMC.
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