The delicate veal paté is a refined and delicate appetizer, perfect to start a special meal. The veal liver is cooked with raw prosciutto, butter, and Marsala wine, enriched with sage aromas. The result is a creamy and flavorful spread, to be served on warm bread crostini.
Lightly flour the liver and sauté in a pan with 25 g of butter for 5 minutes over high heat, stirring
Pour in the Marsala wine and let evaporate, this will take 7 minutes
Adjust salt and pepper
Remove from heat, cut the liver into pieces, and place it in the blender with its cooking juices, the remaining butter in pieces, the prosciutto, and the yolk
Blend everything until you get a very homogeneous 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
Frying Pan
Blender
Italy
| 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 |
