But it will be no. There is no bread.
Of course, this pâté is great to serve as an appetizer (as a canapé or montadito), or to prepare snack sandwiches. Enjoy it!
- 100 gr. of dried tomatoes
- 20 gr. of pine nuts
- 1 cp of sweet paprika
- ½ cc of white pepper
- 1 cc of garlic powder
- 2 cp of mugi miso
- 1 tbsp agave syrup
- The first thing we will do is soak the tomatoes for at least a couple of hours. I recommend that you buy some good quality dried tomatoes. In my experience, if they are on the bad side, they are very salty and have little flavor.
- Strain the tomatoes into the blender jar, once the time has passed of soaking, and we mash them with the rest of the ingredients.
- Since the mugi miso, tomatoes and garlic powder are salty ingredients, I consider that it is not necessary add salt. If when tasting the sobrassada the taste is very acidic, we can rectify it by adding a little more agave syrup.