Italian pate with prosciutto
1 serving
10 minutes
Italian pâté with prosciutto is a refined dish embodying the flavor harmony of Italian cuisine. Its history traces back to traditional recipes of Italian families, where liver was often used to create tender and nutritious snacks. The rich taste of beef liver is softened by butter, while carrots add a light sweetness. Prosciutto adds a savory salty note, making the pâté's texture delicate and airy. A mix of peppers highlights the depth of flavor, and salt brings it to perfection. This pâté is perfect as an elegant appetizer on crispy bread, complemented by a glass of red wine. It pairs wonderfully with soft cheeses and olives, creating an exquisite aperitif for a cozy Italian-style evening.
1
Melt the butter in a hot pan.
- Butter: 1 tablespoon
2
Grate the carrot on a fine grater and place it in the pan, add salt.
- Carrot: 1 g
- Salt: to taste
3
Add ground pepper and mix.
- Mixed peppercorns (four peppers): to taste
4
After 2 minutes, reduce the heat and add the cooked liver.
- Beef liver: 250 g
5
After 5 minutes, remove from heat and cool.
6
Slice the prosciutto into small pieces.
- Prosciutto: 60 g
7
Combine prosciutto and liver in a blender.
- Beef liver: 250 g
- Prosciutto: 60 g
8
Grind to the desired consistency.