Plucking basil

With Pinot Gris and grapeseed oil

pâté vigneron

The marinated pork has to be pulled in the fridge overnight. Matching the pate, you can have a corn salad and a strong white bread or pumpkin seed bread.

ingredients for 4 persons

  • 750g pork neck
  • 1 onion
  • 1 sprig of tarragon
  • peppercorns
  • thyme
  • ¼l Pinot Gris
  • 375g of flour
  • 1 tsp salt
  • 200g margarine or butter
  • 4-5 tbsp water
  • 1 onion
  • 500g mushrooms
  • 1 tablespoon of grapeseed oil
  • Pepper, salt, thyme
  • 1 small bunch of parsley
  • ¼l cream
  • 1 egg, separated
  • Fat for the mold

Cut the pork into 1 cm cubes, dice the onion, strip the tarragon from the stalk and chop; Put the meat with the thyme and the spices in a bowl, pour the white wine over it and cover it overnight in the fridge. Make a kneading dough from flour, margarine or butter, salt and water, and let it cool for 30 minutes and let it rest.
For the topping, dice the onion, clean the mushrooms and cut into slices, braise both in the oil, season with salt, pepper and thyme; add the finely chopped parsley. Drain the marinated meat.
Roll out two thirds of the dough for the ground. So lay out the greased outlet mold and press on a 5 cm high edge; roll out a lid from the rest of the dough and cut 2 holes (to allow the steam to escape). Spread the pie mixture on the ground, brush the edge with whisked egg whites, place the lid on top and press firmly on the edge; Coat the winegrower pate with egg yolks and cook in the oven at 180 degrees (gas level 3, circulating air 160 degrees) for 100-120 minutes.
For this you can have a corn salad and a strong white bread or pumpkin seed bread.

Recipe by Anneliese Walldorf, Weingut Walldorf-Pfaffenhof, Saulheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)