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
  1. 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.
  2. Strain the tomatoes into the blender jar, once the time has passed of soaking, and we mash them with the rest of the ingredients.
  3. 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.
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