
Delicate Veal Pâté
The delicate veal pâté is a refined and delicate appetizer, perfect to start 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.
Ingredients
- Veal liver slices
350G350G - Prosciutto crudo
100G100G - Butter
125G125G - Egg yolk
11 - Marsala wineto taste
- Sageto taste
- Flourto taste
- Saltto taste
- Pepperto taste
Preparation
- STEP 1 OF 8
Lightly flour the liver and sauté 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 heat, cut the liver into pieces and put it in the blender with its cooking juices, the remaining butter in pieces, the prosciutto, and the yolk
- STEP 5 OF 8
Blend everything until you get a very smooth mixture
- STEP 6 OF 8
Pour it into a rectangular mold lined with plastic wrap and let it set in the refrigerator for at least 5 hours
- STEP 7 OF 8
Unmold and cut into slices
- STEP 8 OF 8
Serve with toasted bread triangles
Suggestions
Pan
Blender
General Information
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins16.94g·38%
- Carbohydrates3.71g·8%
- Fats24.39g·54%
- Fibers0g·0%