ALMOGROTE

Hydrate the ñora in hot water so that it hydrates well. Grate the old cured cheese (it can be sheep or goat cheese).

Peel the garlic and remove the germ and crush with the meat of the ñora in a mortar, add the tablespoon of tomato concentrate, the paprika and mix with the grated cheese.

Add the oil little by little while stirring and mixing everything very well, add a pinch of salt if desired and more or less oil depending on how dense you want the pâté to be.

It is ready to spread on toast on the go or can be kept in the refrigerator for several days, but always take it out a little while before consumption.