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Zuccotto Large Pat
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Recipe Zuccotto Large Pat
Zuccotto Large Pat
Recipe yeld 4 servings
Ingredients
600 G Lean Beef1 Chicken Breast
200 G Butter
150 G Cooked Ham (sliced €‹â€‹150 G)
100 G Carrots
100 G Peas
30 G Truffle Paste (optional)
Brandy
Marsala Wine
Onion
Olive Oil
Parsley
Radish
Rooms
Pepper
Amount Per Serving Calories: 810
Method
Thinly sliced ​​onion and let it dry in a pan with a little oil.Add the lean beef cut into small pieces and saute over high heat.
Sprinkle with half a glass of brandy, let it evaporate, add salt and pepper.
When cooked, let cool and then finely chopped the meat up to reduce it to a paste.
Incorporat 100 g of softened butter.
Put the mixture in the refrigerator.
Boil in salted water, diced carrots and peas.
Drain.
Boil in same water the entire breast of chicken.
Meanwhile finely chopped cooked ham.
When ready the chicken, chop it, then stir in the remaining butter, truffle paste, half a glass of marsala working with a spoon until mixture is smooth and uniform.
Adjust salt and pepper, gently add the peas, carrots and chopped ham.
Butter well the walls of a mold for zuccotto capacity of at least two quarts and settle the beef pat.
Level the surface with the back of a spoon filled with wet and pat chicken.
Beat the container on the table several times to remove any air pockets.
Cover with plastic wrap and keep in refrigerator for 4-5 hours, then ten minutes at room temperature before transforming the pat on the plate.
Decorate with sprigs of parsley and radishes into rosettes.
Serve
Find recipes for Appetizers based on Beef
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