Veal liver pate with prosciutto
8 servings
25 minutes
Veal liver pâté with prosciutto is a refined dish of Italian cuisine inspired by the traditions of the Lombardy region, where rich flavors and velvety textures are valued. This pâté combines the tenderness of veal liver, the spiciness of prosciutto, and subtle creamy notes, creating a harmony of flavors. Marsala adds a light sweet depth, while spices complete the gastronomic symphony. Its creamy consistency makes it perfect for serving with crispy toasts or fresh baguette, and its rich taste pairs wonderfully with a glass of red wine. This pâté is often prepared for festive occasions, enjoying its sophistication and richness of aromas.
1
Slice the liver and coat it in flour. Melt 25 grams of butter in a pan and fry the liver over high heat, stirring constantly, for five minutes. Pour in the marsala and keep for another seven minutes until the liquid evaporates. Remove from heat, season with salt and pepper.
- Calf's liver: 350 g
- Wheat flour: 3 tablespoons
- Butter: 120 g
- Salt: to taste
- Ground black pepper: to taste
2
Finely chop the cooked liver and prosciutto, and send them to the blender along with the yolk, butter, and remaining liquid from the pan.
- Calf's liver: 350 g
- Prosciutto: 100 g
- Egg yolk: 1 piece
- Butter: 120 g
3
Bring the mixture to a mousse consistency, pour it into a mold, cover with film, and leave in the refrigerator for at least 5 hours.
