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.
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Lightly flour the liver and flavor it in a pan with 25 g of butter for 5 minutes over high heat, stirring
Pour in the Marsala and let it evaporate; it will take 7 minutes
Adjust salt and pepper
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
Blend everything until you obtain a very smooth mixture
Pour it into a rectangular mold lined with cling film and let it set in the refrigerator for at least 5 hours
Unmold, cut into slices
Serve with toasted bread triangles
Pan
Blender
Italia
| Energy (kcal) | 267.39 |
| Carbohydrates (g) | 0.29 |
| of which Sugars (g) | 0.29 |
| Fat (g) | 21.7 |
| of which Saturates (g) | 11.94 |
| Protein (g) | 17.64 |
| Sale (g) | 1.02 |
