Drob pascal, Romanian pork liver loaf

Ingredients

For the pilaf

• 150 g rice
• 3 tablespoons oil
• 1000 ml water
• 1 medium onion (150 g)
• 1 medium carrot (100 g)
• 1 medium bell pepper (150 g)
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 350 ml strained vegetable broth

For the drob

• 700 g pork liver
• 1500 ml water
• 1/4 teaspoon salt
• 200 g pilaf
• 20 g green onion tops
• 15 g dill
• 15 g parsley
• 3 tablespoons oil
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

For the topping

• 30 g butter
• 6 cherry tomatoes (90 g)
• 100 g grated semi-hard cheese

Preparation

1. Roughly chop the onion, carrot and pepper. Bring 1000 ml water to a boil, then add the vegetables, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer the broth for 20 minutes. 2. Rinse the rice and put it in a small saucepan with 3 tablespoons oil. Strain 350 ml broth over it, enough to cover the rice by two fingers, then put the saucepan in an oven preheated to 180°C for 30 minutes, until the rice is tender. Save the cooked carrot for the topping; the remaining broth and vegetables are not used in the drob. 3. Boil the liver in 1500 ml water with 1/4 teaspoon salt for 25 minutes, until it is no longer raw in the middle. Take it out and let it cool for 20 minutes. 4. Chop the liver in a food processor or blender and mix it with 200 g pilaf. Add the finely chopped green onion tops, dill and parsley, 3 tablespoons oil, and the eggs beaten with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well. 5. Put the mixture in a baking pan lined with parchment paper. Top with thin strips of butter, sliced cherry tomatoes and sliced cooked carrot, then sprinkle over the grated cheese. Bake at 180°C for 30-35 minutes, until browned on top.