Garlic Pate

There are many versions of garlic pâté, the one we propose is a protto obtained following a recipe born in Greek and Turkish cuisine. The garlic sauce is excellent as an accompaniment to bourguignon, grilled main courses and fried in batter, especially fried cod. but also to be spread on croutons, accompanying cheese appetizers. A ready and quick pate to add flavour to your dishes.

212 ml glass jar.

Ingredients: garlic, herbs, olive oil

suggestion: Penne with garlic pate.120 g aged pecorino cheese, q.b. chives,400 g semolina pasta (durum wheat) Grate 120 g of aged pecorino cheese and use scissors to chop up 1 tuft of chives.
Boil 400 g of penne pasta in plenty of salted water, drain when al dente and place in a soup tureen. Sprinkle with the chopped chives, pepper generously and add the garlic cream. Season with pecorino cheese, mix well and serve immediately.

Suggestion: Bucatini in garlic and pine nuts cream. Cook the Bucatini in plenty of salted water for 8 minutes, drain roughly and pour into the pan with the delicate and creamy garlic sauce, mix well pasta and sauce with a generous sprinkling of grated Grana Padano cheese. Bring to the table piping hot.

suggestion:Cream of garlic and potatoes with croutons and julienne of speck. Take the slices of bread and mash them with a clove of crushed garlic and then brown it in butter, cut the speck into sticks and brown it in a saucepan.
Serve the garlic pate in the fondine with the croutons and speck on top, if you want you can also add a drizzle of raw oil.