Gran zuccotto of pate
Instructions
Cut the onion into thin slices and let it dry in a pan with a little oil.
Add the chopped beef, cut into small pieces and browned meat to flame.
Sprinkle with half a glass of brandy, evaporate, add salt and pepper.
When cooked allow to cool, then finely chop the meat up to reduce it to a paste.
Add 100 g of soft butter.
Put the mixture in the refrigerator.
Boil in salted water diced chopped carrots and peas.
Drain.
Cook in the same water the whole chicken breast.
Meanwhile finely chop cooked ham.
When the chicken is ready, then tritatelo cream.
the remaining butter, truffle pasta, half a glass of marsala working with a spoon until mixture is smooth and uniform.
Adjust salt and pepper, gently add the peas, carrots and chopped ham.
Grease very well the walls of a mould for zuccotto capacity of at least two litres and settle the corned beef.
Level the surface with the back of a wet spoon and fill with the chicken Pate.
Type the container on the table to eliminate air voids.
Cover with plastic wrap and keep in the refrigerator for 4-5 hours, then about 10 minutes at room temperature before demolding the Pate on the serving dish.
Decorate with tufts of parsley and chopped radish rosette.
Served
Ingredients and dosing for 4 persons
- 600 g of beef pulp
- 1 chicken breast
- 200 g of butter
- 150 g of ham (slices of 150 g)
- 100 g of carrots
- 100 g of peas
- 30 g of truffle paste (optional)
- Brandy
- Marsala wine
- Onion
- Olive oil
- Parsley
- Radishes
- Salt
- Pepper