Cheese paté and ham
Instructions
Finely chop the ham and then frullatelo with ricotta, two tablespoons of pine nuts, cream, 1 small glass of brandy, salt and pepper until you obtain a smooth and homogeneous cream.
Rectangular mould lined with plastic wrap and pour in the mixture.
With the spatula draw the surface.
Keep in the refrigerator for a few hours.
Dessert, turn out onto serving dish and serve with warm bread croutons small dark.
Accompanying wines: Trentino DOC Nosiola, Marino DOC, Melissa Bianco DOC.
