Istrian pešt on toasted bread
Istrian pešt can be considered as natural Istrian flavor enhancer because only it is indispensable in preparation of Istrian maneštra (traditional thick soup) and gives it that particular flavor. Some people say pešt is identical to Slovenian zaseka but I wouldn’t agree with that.
Take a piece of good (important!) lard from a farmer you trust and start cutting it with a good knife with few garlic cloves and fresh parsley until you get a smooth spread. It is important to avoid any kind of food processor otherwise you will get a paté of an unwelcome “gluey” consistence. It is important that the texture is chunky, that you feel the lard chunks under your teeths.
Put the spread on warm bread that has just been toasted for few minutes in a hot oven in grill mode. Excellent as an amuse-bouche to be eaten while your guests are still arriving. Try excellent and fair priced sparkling wine from Babos winery in Vodnjan or non-aged teran from Fakin winery. The bubbles or teran’s high acidity will easily wash out all the fat that might remain in the mouth and make you crave for another bite.