Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 49

pork rillettes, gherkins, spring onion, sourdough bread

Put a large spring onion (2 or 3 if small) in a food processor with 5 tablespoons of olive oil, add some salt and pepper, then blitz to a green paste. Soak 4 slices of sourdough bread in this spring-onion oil.

Fry the bread in a non-stick pan till very crisp on both sides. Drain briefly on kitchen paper, then spread 2 slices with 2 tablespoons of pork rillettes and add a few gherkin slices. Top on. Trickle on the last bit of spring onion marinade. Eat.

Makes 2 sandwiches. Sweet-sharp and crisp.