Sesame sandwiches with wild boar paté
Instructions
Put the bread dough in a bowl, add 60 g of olive oil, 2 tablespoons of Sesame and the lukewarm milk.
Knead until dough is soft and slightly sticky that you will transfer onto pastry Board sprinkled with about 4 tablespoons of flour.
Knock it till it becomes smooth and elastic.
Then split it into 8 equal pieces.
Draw them with a rolling pin, getting 8 discs that arrotolerete on themselves, forming sandwiches.
Place on a greased plate, beaten with a little warm water, sprinkle them with sesame seeds, cover with a towel and place in warm place to rise for about an hour.
Prepare the Pate: cut the flesh into cubes and put to fry in a pan with the chopped onions and 2 tablespoons of oil.
Add a bay leaf, a sprig of Sage, Rosemary and half a glass of wine.
Add salt, pepper, with and simmer for about 30 minutes, basting occasionally with a little hot water.
As soon as the meat is cooked, pass the chopper with all its cooking except odors.
You will get a very fine mince that reap in a bowl.
Add the butter and 2 tablespoons of Cognac.
Machined along the mixture until it becomes fluffy.
Place it in the refrigerator for 30 minutes.
Meanwhile passed into the oven at 200 degrees well leavened buns and cook for 25 minutes.
Remove the Pate from the refrigerator, knock it back for a couple of minutes and place back in a cool place until it is consistent.
Baked sandwiches.
Collect the Pate in a bowl (if you can get it out from a pocket of fabric with spizzata nozzle) and serve with the warm buns.
Ingredients and dosing for 4 persons
- For the sandwiches:
- 500 G = = Bread Dough
- 60 g of olive oil
- 60 g of milk
- 4 tablespoons of white flour
- 2 tablespoons of sesame seeds
- For the pate:
- 500 g of boar's flesh
- 200 g of butter
- 70 g of groat, onion
- 1 sprig of sage
- 1 leaf of laurel
- 1 sprig of rosemary
- 1/2 cup of dry white wine
- 2 tablespoons of cognac
- 2 tablespoons of olive oil
- Salt
- Pepper
- To grease the plate:
- Olive oil