The delicate veal pâté is a refined and delicate appetizer, perfect for starting a special meal. The veal liver is cooked with prosciutto crudo, butter, and Marsala wine, enriched with sage aromas. The result is a creamy and tasty spread, to be served on warm bread crostini.
Lightly flour the liver and sauté 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 heat, cut the liver into pieces and place it in a blender with its cooking juices, the remaining butter in pieces, the prosciutto, and the egg yolk
Blend everything until you obtain a very smooth mixture
Pour it into a rectangular mold lined with plastic wrap and let it set in the refrigerator for at least 5 hours
Unmold and cut into slices
Serve with toasted bread triangles
Pan
Blender
Italia
| Energy (kcal) | 301.35 |
| Carbohydrates (g) | 3.71 |
| of which Sugars (g) | 3.71 |
| Fat (g) | 24.39 |
| of which Saturates (g) | 12.46 |
| Protein (g) | 16.94 |
| Sale (g) | 0.48 |
