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Creative | Gluten Free | Restaurants

LENTIL PATE

Ingredients:

LENTIL PATE

  • 120 g brown lentils
  • 10 g butter
  • 30 g bacon
  • 100 g salad
  • 12 slices of toasted sweet bread
  • 1 clean and boiled beef cheek
  • 1 fresh tomato (peeled and diced)
  • 1 green celery stalk
  • 1 hot paprika
  • 1 onion
  • 1 carrot
  • 6 strings of chives cut into small pieces
  • extra virgin olive oil
  • fresh cream
  • Salt
  • Pepper
  1. Clean the veal cheek and boil it for an hour in plenty of water and salt with the celery, carrot and half an onion (the meat should maintain a good consistency).
  2. Cut the cheeks into small pieces and season it with salt, pepper, extra virgin olive oil and chives. Meanwhile, with the other half of the onion, prepare a sauce with a little olive oil, add the bacon and a little tomato. Add the lentils, season and cover with the meat broth.
  3. Let cook until the lentils fall apart and are dry. Let rest for about 30 minutes and then blend them together with the butter and liquid cream to soften them.
  4. Leave the paté in the fridge for an hour. To serve, form drops with two spoons and place them on the salad. Finally, decorate the plate with the boiled meat and toast
Starter
Creative, Gluten Free, Restaurants, Vegan

Method:

LENTIL PATE

  • 120 g brown lentils
  • 10 g butter
  • 30 g bacon
  • 100 g salad
  • 12 slices of toasted sweet bread
  • 1 clean and boiled beef cheek
  • 1 fresh tomato (peeled and diced)
  • 1 green celery stalk
  • 1 hot paprika
  • 1 onion
  • 1 carrot
  • 6 strings of chives cut into small pieces
  • extra virgin olive oil
  • fresh cream
  • Salt
  • Pepper
  1. Clean the veal cheek and boil it for an hour in plenty of water and salt with the celery, carrot and half an onion (the meat should maintain a good consistency).
  2. Cut the cheeks into small pieces and season it with salt, pepper, extra virgin olive oil and chives. Meanwhile, with the other half of the onion, prepare a sauce with a little olive oil, add the bacon and a little tomato. Add the lentils, season and cover with the meat broth.
  3. Let cook until the lentils fall apart and are dry. Let rest for about 30 minutes and then blend them together with the butter and liquid cream to soften them.
  4. Leave the paté in the fridge for an hour. To serve, form drops with two spoons and place them on the salad. Finally, decorate the plate with the boiled meat and toast
Starter
Creative, Gluten Free, Restaurants, Vegan

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