🥩 Bresaola Pâté: a refined recipe for a strong-tasting appetizer
Creamy, delicate, and surprising: a pâté with Valtellinese flavor perfect for spreading on rye bread 🍞✨
Introduction
The Bresaola Pâté is a rich and refined appetizer, ideal for serving as an entrée on special occasions or for an elegant aperitif.
Made with finely chopped bresaola, butter, a touch of dry sherry, and whipped cream, this pâté has a velvety texture and a strong yet balanced flavor.
Perfect when accompanied by rye bread, crostini, or artisan crackers to enhance every nuance of the taste.
📝 Ingredients
- 500 g of Bresaola
- 250 g of butter
- 1 shot glass of dry sherry
- 1/4 of whipping cream
- Salt and pepper to taste (only if necessary)
👩🍳 Preparation
- Finely chop the bresaola with a knife or a mixer.
- In a saucepan, melt 50 g of butter and let the bresaola flavor for a moment.
- Sprinkle with dry sherry and let it evaporate completely.
- Pass the mixture through a sieve to make it smooth and velvety.
- In a bowl, cream the remaining soft butter (200 g).
- Add the bresaola mixture and mix well.
- Gently fold in the whipped cream.
- Season with salt and pepper, if necessary.
- Pour the mixture into a mold (optional: pour the cooled gelatin first, then add the pâté).
- Place in the refrigerator for one night to set.
- The next day, unmold and serve in slices with rye bread.
🍽️ Tips
- For an even more spectacular effect, you can use individual molds or create mini pâtés to serve as finger food.
- Great to enjoy also with whole grain crackers or cereal bread.
📚 Recipe taken from Valtellinese tradition
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
