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Recipe by Emporion
Delicate veal pâté is a refined and delicate appetizer, perfect for starting a special meal. The veal liver is cooked with prosciutto, butter and Marsala wine, enriched with sage aromas. The result is a smooth and tasty cream, to be served on warm bread crostini.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Lightly flour the liver and flavor it in a pan with 25 g of butter for 5 minutes over high heat, stirring
Step 2 of 8: Pour in the Marsala and let it evaporate; it will take 7 minutes
Step 3 of 8: Adjust salt and pepper
Step 4 of 8: Remove from the heat, cut the liver into pieces and put it in the blender with its cooking juices, the remaining butter in pieces, the ham and the egg yolk
Step 5 of 8: Blend everything until you obtain a very smooth mixture
Step 6 of 8: Pour it into a rectangular mold lined with cling film and let it set in the refrigerator for at least 5 hours
Step 7 of 8: Unmold, cut into slices
Step 8 of 8: Serve with toasted bread triangles
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving72 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 804 kJ192 kcal | 1,119 kJ267 kcal |
| Fat | 15.6 g | 21.7 g |
| of which saturated fatty acids | 8.58 g | 11.94 g |
| Carbohydrates | 0.21 g | 0.29 g |
| of which sugars | 0.21 g | 0.29 g |
| Protein | 12.68 g | 17.64 g |
| Salt | 0.74 g | 1.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
