Meat pate with pistachios
6 servings
30 minutes
Meat pâté with pistachios is a true embodiment of French gastronomy, reflecting the elegance and sophistication of the cuisine. The roots of this dish trace back to the traditions of ancient French cooks who created delicate, rich pâtés for the aristocracy. Beef mince, rich in spices and infused with brandy and cream, acquires a unique aroma and texture, while crunchy pistachios add a noble hint of nutty flavor. After baking and cooling, the pâté gains density and exquisite softness. It pairs perfectly with thin slices of baguette, creating a harmony of flavors: the rich, slightly sweet note of meat is complemented by a salty-nutty aftertaste. This pâté will adorn any festive table or serve as a refined appetizer worthy of the finest wines and cheeses.
1
Preheat the oven to 180 degrees. In a large bowl, mix the minced meat, breadcrumbs, nuts, finely chopped onion, minced garlic, parsley, egg, brandy, cream, salt, pepper, and cumin. Mix gently but well.
- Ground beef: 900 g
- Crushed breadcrumbs: 200 g
- Green pistachios: 95 g
- Onion: 120 g
- Garlic: 3 cloves
- Chopped parsley: 20 g
- Chicken egg: 1 piece
- Brandy: 0.3 glass
- Extra-thick cream 48% fat: 50 ml
- Salt: 1.5 teaspoon
- Freshly ground black pepper: 1 teaspoon
- Caraway leaves: 1 teaspoon
2
Grease the cake mold with oil and place the prepared meat mixture in it. Press down slightly and cover with foil. Place in a deep baking tray and fill with hot water so that it reaches halfway up the mold. Bake for 1.5 hours.
- French baguette: to taste
3
Let it cool, carefully remove from the mold and wrap in foil. Send it to the fridge overnight.
4
Cut the sides off the pâté and place it on a serving plate. Slice it into thin pieces and serve with thinly sliced baguette.
