Forest bites with walnuts
200 g of liver pâté
1 teaspoon dried shallots and leeks
1 handful of dried boletus
1 teaspoon dried oregano
Salt and pepper to taste
Hazelnuts and pistachios, toasted and chopped, black sesame, dried tomatoes, oregano, cumin
Boil the carrots and dried boletus in a little water (just as much as to cover the vegetables). Season with the spices – oregano, leeks, shallots, salt and pepper. Once cooked, filter and cool.
In a bowl, combine the liver pâté with the chopped carrots and mushrooms. Season once again with pepper, shallots and oregano. Mix until smooth paste with patterned texture. Shape round balls of the size of a cherry, then roll each in a mixture of chopped nuts (hazelnuts and pistachios), oregano, cumin, dried tomatoes (chopped) and sesame.
Serve the forest bites as an appetizer with a good crusty bread, olives and green salad.