Veal pâté is a delicate and smooth spread, often made with a combination of ground veal, liver (veal or another type), and rich ingredients like butter and cream. It has a lighter flavor compared to beef or duck pâté but still carries a luxurious richness.
Here’s a simple recipe for Veal Pâté:
Ingredients:
- 1 lb ground veal
- 1/2 lb veal liver (or chicken liver, trimmed and cleaned)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup unsalted butter (divided)
- 1/4 cup heavy cream
- 2 tbsp brandy or cognac (optional)
- 1/4 tsp ground allspice (optional)
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Fresh parsley or thyme (for garnish)
Instructions:
1. Cook the Onion and Garlic:
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the onion and garlic and sauté until they are soft and translucent, about 4-5 minutes.
2. Cook the Veal and Liver:
- Add the ground veal and liver to the skillet.
- Cook for about 5-7 minutes, stirring frequently, until the veal is cooked through and the liver is browned on the outside (but slightly pink inside).
- Remove from heat and let the mixture cool slightly.
3. Blend the Pâté:
- Transfer the veal and liver mixture to a food processor.
- Add the remaining butter, heavy cream, brandy (if using), nutmeg, allspice (optional), salt, and pepper.
- Blend until smooth and creamy. You can adjust the texture with a bit more cream or butter if needed.
4. Chill and Set:
- Pour the mixture into a ramekin or terrine mold.
- Smooth the surface with a spatula and cover with plastic wrap.
- Refrigerate for at least 2-3 hours, or until the pâté is firm and set.
5. Serve:
- Serve chilled, spread on crackers, toasted baguette slices, or bread.
- Garnish with fresh herbs like parsley or thyme for an elegant touch.
- You can also serve with pickled vegetables or fruit preserves for contrast.
Veal pâté is a refined appetizer with a smooth texture and delicate flavor that works well for both casual and formal settings. It pairs well with light wines, fresh salads, and rustic bread.
