Spanish Pine Nut and Orange Pâté Tapas
While pâté may sound distinctly French, it has a rich history in Spanish cuisine, rooted in the need to preserve food before modern refrigeration, especially in regions with a strong hunting tradition. I discovered this delightful tapa in Albarracín, a picturesque village nestled in the mountainous province of Teruel, surrounded by lush pine forests yielding precious pine nuts. Not too far away, Valencia and Castellón boast abundant orange groves. To use homemade pâté, follow the Chicken Liver Pâté recipe without the glaze.
Equipment
Ingrediënten
- Preparation Time: At least 2 hours in advance / Yields 8 Tapas
- ½ cup sugar
- ½ cup water
- A pinch of salt
- Zest of 1 orange use only the orange part, finely sliced into 2-inch strips
- ¼ cup pine nuts
- 8 thin slices of baguette or long-loaf bread toasted if desired
- ¼ pound of liver pâté store-bought or homemade
Instructies
- In a small saucepan, combine sugar, water, a pinch of salt, orange zest, and pine nuts.
- Heat over medium heat, stirring until the sugar dissolves.
- Reduce the heat to low and let it simmer for an additional 15 minutes.
- Allow the syrup to cool completely.
- Cover it and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
- Slice the pâté into thin portions.
- Place one slice on each piece of bread and drizzle with the prepared syrup.
- Serve and enjoy!
Notes / Tips / Wine Advice:
This Spanish Pine Nut and Orange Pâté Tapas recipe showcases the fusion of Spanish flavors with a delightful sweet and nutty twist.
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