Pork Pâté with Pistachio

Name: Pork Pâté with Pistachio
Yield: 12
Ingredients: 1 cup of pistachios without shell; 4 cloves of garlic, minced; 2 medium onions, cut into pieces; 3 tablespoons of olive oil; 1 kg of ground pork; 1 cup of heavy cream; 2 tablespoons of lemon juice; 2 egg whites; 1 tablespoon of salt; 1/2 teaspoon of nutmeg; 1/4 cup of Port wine; 250g of bacon, cut into thin strips; Black pepper to taste

1
1 cup of pistachios without shell
2
4 cloves of garlic, minced
3
2 medium onions, cut into pieces
4
3 tablespoons of olive oil
5
1 kg of ground pork
6
1 cup of heavy cream
7
2 tablespoons of lemon juice
8
2 egg whites
9
1 tablespoon of salt
10
1/2 teaspoon of nutmeg
11
1/4 cup of Port wine
12
250g of bacon, cut into thin strips
13
Black pepper to taste

Ingredients

1
1 cup of pistachios without shell
2
4 cloves of garlic, minced
3
2 medium onions, cut into pieces
4
3 tablespoons of olive oil
5
1 kg of ground pork
6
1 cup of heavy cream
7
2 tablespoons of lemon juice
8
2 egg whites
9
1 tablespoon of salt
10
1/2 teaspoon of nutmeg
11
1/4 cup of Port wine
12
250g of bacon, cut into thin strips
13
Black pepper to taste

Directions

1
Soak the pistachios in boiling water for 1 minute, then drain and rub with a cloth to remove the skin. Reserve
2
Fry the garlic and onion in olive oil until they start to brown
3
Pass through a processor along with the ground pork, heavy cream, lemon juice, and egg whites
4
Season with salt, black pepper, and nutmeg
5
Add the Port wine and mix well
6
Line a 12cm x 28.5cm mold with bacon slices
7
Spread a little of the meat mixture and cover with some of the pistachios
8
Spread another layer of the meat mixture and top with pistachios
9
Finish with the pork., Cover with aluminum foil brushed with oil to prevent sticking
10
Place in a hot oven (200°C), preheated, for 1 hour
11
Let cool, drain the liquid that formed, cover again with aluminum foil and refrigerate
12
Serve at 12 portions.