1/2 kg of fadge, membrane-free and nerve-free
3 whole eggs
1 minced garlic with 1 tablespoon of salt
1 tablespoon of finely chopped onion
Fresh parsley and green scallions, chopped
1 tablespoon of grated nutmeg
1 cup of dry white wine
1 cup of milk
1/2 cup of olive oil
1/2 cup of defatted bacon (optional)
1/2 kg of fadge, membrane-free and nerve-free
3 whole eggs
1 minced garlic with 1 tablespoon of salt
1 tablespoon of finely chopped onion
Fresh parsley and green scallions, chopped
1 tablespoon of grated nutmeg
1 cup of dry white wine
1 cup of milk
1/2 cup of olive oil
1/2 cup of defatted bacon (optional)
After cleaning and cutting the fadge into small pieces, grind it in a meat grinder with the boneless part
Then place the fadge in the blender along with all the ingredients for about 5 minutes
Shape the mixture into patty form with a central opening, greased with 1/2 cup of olive oil
Bake in a regular oven
After 30 minutes, pierce the patty with a toothpick to allow any remaining liquid to escape
Add another 30 minutes and pierce again with a toothpick
If no more liquid comes out, it's ready
Once cooled, unmold
Store in the refrigerator for 15 days
Serve with toasted bread
