Paštetu od čvarkama – Paste of čvarke

Paštetu od čvarkama – Paste of čvarke

Paštetu od čvarkama {paste of čvarke} recipe

Following on from my previous recipe that celebrates pork fat, I made use of those golden nuggets of čvarke and turned them into a patê, of sorts. No liver involved here, just a bunch of tasty ingredients that so happen to be blended with the čvarke.

The result – a spreadable “dip” that has a multitude of ingredients like sour cream, cornichon, mustard and lemon juice. Lightly toasted bread is the ideal accompaniment – or crackers – with a few fresh and crunchy elements like radish, whole cornichon, pickled chillies or figs.

What I’ve also done is make dainty little canapés with thinly sliced cornichon, julienned radish, micro herbs, a virgin olive oil drizzle and sprinkle of paprika flakes. It’s also easy enough to quenelle some of the paste and serve it up on an antipasto platter with seeded mustard and arty squiggle of pomegranate molasses.

Paštetu od čvarkama {paste of čvarke} recipe

Paštetu od čvarkama {paste of čvarke} recipe

Paštetu od čvarkama {paste of čvarke} recipe

Paštetu od čvarkama {paste of čvarke} recipe

 

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Paštetu od čvarkama {paste of čvarke}
This traditional Croatian paste, or spread, is not for the faint hearted. But those that love their čvarke, this one's for you
Paštetu od čvarkama {paste of čvarke} recipe
Course Snacks, Starters
Cuisine Croatian
Servings
cups
Ingredients
Course Snacks, Starters
Cuisine Croatian
Servings
cups
Ingredients
Paštetu od čvarkama {paste of čvarke} recipe
Instructions
  1. Place the čvarke, cornichons, eggs and sautéed onion in the bowl of a food processor and blitz for about 30 seconds. Add the mustard, sour cream, juice and seasoning and continue blitzing until smooth.
  2. Decant into a bowl, cover with plastic, and refrigerate for a couple of hours.
  3. To serve, simply spread on bread or crackers on its own or as part of an antipasto platter.
Share this Recipe
  • phuocndelicious

    Soooooo good!! Thanks for the recipe John. Can’t wait to make it one day soon. Stunning photos as always!

  • Helen (grabyourfork)

    Why hellooooo there…. call me [raises eyebrow seductively]

  • Yummo! I guess the trickiest part of this recipe is to have leftover pork fat cubes.

  • Sara (Belly Rumbles)

    The recipe I have been waiting for. This is so making my festive season hit list, and I will be thanking you with every bite.

  • Those are the most beautifully formed quenelles I have ever seen. I bet this stuff tastes like heaven!

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