THE bacon pate recipe yields approximately 10 portions.
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• 200 g bacon
• 1 small fresh mashed ricotta
• 250 g mayonnaise
• 1 cream canister
• 1 envelope gelatin tasteless and colorless powder
• 4 tablespoons of cold water soup
• 200 ml of hot water
Way of doing
Cut the bacon into small pieces and fry until well sequinhos. Reserve. Hydrate gelatin with cold water. Add hot water to dissolve it in a blender, beat the mashed ricotta, mayonnaise, sour cream and dissolved gelatin. Place this mixture in a bowl and add the fried bacon. Adjust the salt. Place in individual molds or decorated in a way smeared with oil or soybean oil. Refrigerate at least 4 hours. Turn out and decorate the dish to taste. Serve with assorted breads, toast or biscuits.
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