1/2 kg of fegado, membrane-free and nerveless
3 whole eggs
1 minced garlic with 1 teaspoon of salt
1 tablespoon of finely chopped onion
Fresh parsley and chives, chopped
1 tablespoon of grated nutmeg
1 cup of dry white wine
1 cup of milk
1/2 cup of oil
Optional: 1/2 cup of smoked bacon
1/2 kg of fegado, membrane-free and nerveless
3 whole eggs
1 minced garlic with 1 teaspoon of salt
1 tablespoon of finely chopped onion
Fresh parsley and chives, chopped
1 tablespoon of grated nutmeg
1 cup of dry white wine
1 cup of milk
1/2 cup of oil
Optional: 1/2 cup of smoked bacon
After cleaning and cutting the fegado into pieces, grind it in a meat grinder with no teeth
Then place the fegado in a blender along with all the ingredients for about 5 minutes
Pour the mixture into a cake pan with a central hole, greased with 1/2 cup of oil, approximately
Bake in a regular oven with water
After 1/2 hour of baking, prick the pie with a toothpick to let out any liquid that may be inside
Return the pie to the oven for another 1/2 hour
Prick again with a toothpick
If no more liquid comes out, it's ready
After cooling, demold
Store in the refrigerator for 15 days
Serve with toasted bread
