The delicate veal pâté is a refined and delicate appetizer, perfect for starting 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 tasty spread, to be served on warm toast.
Lightly flour the liver and season it in a pan with 25 g of butter for 5 minutes over high heat, stirring
Pour in the Marsala and let it 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 obtain 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 slice
Serve with triangles of toasted bread
Padella
Frullatore
Italy
| 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 |
