Ingredients to make pate de rocio:
- 800 grams liver
- 200 grams butter
- Oil
- Parsley
- Pepper
- Oregano
- Salt to taste
- 300 grams green onion
- 300 grams leek
- 2 common onions
- 500 cm3 of milk cream
- 500 grams cream cheese
- Half an envelope of unflavored gelatin
How to make pate de rocio:
First, cut the liver into small pieces and sauté it in the paella with: oil (not olive oil because it is very strong and leaves a lot of flavor), butter (a lot of it), green onion, leek and common onion. Add pepper, parsley and oregano. Once it is a little cooked, add milk cream, let it finish cooking and once cooked, remove it from the heat. Strain it, that way the bitter juice of the liver goes into the liquid. Process it with a little flavorless gelatin and cream cheese (Philadelphia cheese). Pour it into a mold with plastic wrap, and take it to the fridge for a few hours. Accompany it with toast with olive, tomato and basil; or baked toast with pesto.
