Paté de setas con aromas de ibérico

Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Paté de setas con aromas de ibérico. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Paté de setas con aromas de ibérico is one of the most favored of recent trending foods in the world. It's simple, it is quick, it tastes delicious. It's appreciated by millions every day. Paté de setas con aromas de ibérico is something which I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Paté de setas con aromas de ibérico, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paté de setas con aromas de ibérico delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Paté de setas con aromas de ibérico is 8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Paté de setas con aromas de ibérico estimated approx 30 minutos.

To begin with this recipe, we must first prepare a few components. You can cook Paté de setas con aromas de ibérico using 5 ingredients and 6 steps. Here is how you cook it.

Para dipear, untar en unas tostas o rellenar unos minivolavanes.

Ingredients and spices that need to be Prepare to make Paté de setas con aromas de ibérico:

1. Tocino blanco de jamón ibérico de bellota
2. 4 ajos grandes laminados un puerro o.cebolla grande
3. 600 gramos setas, champiñones, de cardo, boletus o gurumelos
4. al gusto Tomillo, pimientas variadas recién molidas, aromáticas
5. Oloroso dulce u Oporto, un poco de nata de montar y aove

Steps to make to make Paté de setas con aromas de ibérico

1. En una sartén a fuego medio deja que las lonchas de tocino suelten toda su grasa, cuando estén crujientes reserva
2. En esa grasa fríe ligeramente los ajos sin que se quemen, rehoga el puerro o cebolla muy picados y cuando esté en cogiendo color añade las setas muy picadas y rehoga hasta que eTén tiernas
3. Añade una copa generosa del vino y rehoga hasta quedar seco. añade sal pimienta y aromáticas y la nata de montar, dejándola cocer unos minutos.
4. Pon todo en la batidora de vaso hasta obtener una pasta cremosa y cuando enfríe mete unas horas en el frigo.
5. Se puede dipear, untar en tostas o rellenar mini volovanes rematados con un poco del crujiente del tocino o migas de jamón.
6. Se puede congelar o conservar en botes herméticos al baño María y en el frigo dura una semana bien tapado con film y si aire.

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