Veal paté

Paté di vitello

Veal paté Authentic Italian recipe

Veal patè. This recipe, typical of 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 a starter to open your lunch or dinner menu.

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 your meat marinate until the day after.
Then prepare the 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.
Then add the marinate liquid.
Continue cooking, half-covered, over a gentle flame for at least 30 minutes or until the 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 and 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 its surface 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 of Abruzzo).