In different ways, I experimented with adding different products to the pate, because my husband categorically does not eat liver. I came across a jar of ricotta in the refrigerator and decided to take a chance, ” what if?”. I made pate and mixed it with ricotta. She spread it on bread and offered it to her lover to taste. The answer was unexpected: “can you do the same thing, but without bread?”. The pate is prepared traditionally, but the addition of ricotta makes it extremely tender and airy.
The tomato season is in full swing, so I offer you a very summer, light and delicious version of the filling for biscuits, which I did not find on the site. I also recommend to try the recipe of the biscuit itself, as it is prepared very simply and from a basic set of products that is always at hand (it is also suitable for fasting and for vegans, since eggs and butter are not used). I make such a biscuit with fish (saury+onion), cabbage, and berries – everyone at home likes it very much.
Fresh greens are rich in vitamins and trace elements, so it is advisable to eat them as often as possible. In the season of sorrel, I suggest baking an open pie. This cake is good both hot and cold. The sourness of sorrel makes the taste of this pie very interesting and unusual!
