(Veal paté - Traditional recipe)

Time: preparation: 40 minutes ........ plus marinating time ........ cooking: 40 minutes 300 g (10 1/2 oz) lean veal Half an onion, finely chopped 1 carrot, finely chopped 1 stick of celery, finely chopped 250 ml (8 fl oz - 1C) white dry wine 1 bay leaf 2 cloves A piece of cinnamon 55 g (2 oz) unsalted butter Brandy 250 ml (8 fl oz - 1 C) jelly Salt White pepper, if you like easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This recipe, from Lombardy, is easy to do and delicate in the same time. There are many others kinds of paté in the Italian traditional cooking, made with liver or game meat. In every case you can serve them as appetizers.
You have to realize this recipe in two moments. Begin marinating the veal in white wine with the cloves, cinnamon, pepper and bay leaf; let meat marinate until the day after. Then prepare jelly following the instructions on the package and pour it into a terrine dish. Preserve in the refrigerator.
The day after drain the meat from the marinating juices, cut into little pieces and put in a saucepan with a little butter, carrot, onion and celery. Let it fry lightly for some minutes and then add marinating juices; keep on cooking, half-covered, over a gentle flame for at least 30 minutes or until meat is tender. Add other warm water only if necessary. Meanwhile take away the butter from the refrigerator in order to let it soften.
Put the meat apart, let it cool and then purée in a blender or food processor until smooth. Transfer the mixture into a bowl, season to taste with salt, add some drops of brandy according to your taste (but remember: this dish must be delicate!) and the butter, softened. Stir with a wooden spoon until you have a smooth mixture. Spoon the mixture in the terrine dish with the jelly, level it and put in the refrigerator for at least 2 hours.
Take away the paté from the terrine dish, slice and serve. If you want to make easy this step you have to plunge your terrine dish in a little of warm water for half a minute; then turn out the patè on a serving platter. If your paté doesn't move away from the terrine dish, plunge it again in the warm water.

What's the right wine?
Our suggestion is: Montepulciano d'Abruzzo (a red wine from Italy).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".