tagAlt.pate prosciutto cotto milano

Cured Ham Pâté - Prosciutto Spread

This typical spread from Milan is versatile, absolutely delicious, and features a secret ingredient which makes the difference (yes...it is alcohol!)

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Those who think that the cuisine of Lombardy is almost non-existent are wrong: in Milan and its surroundings you can taste local delicacies that are the envy of the rest of Italy.  

Of course, if we have to decide which 'meal' the Milanese know how to make better than others, there are no doubts...it is not breakfast nor lunch or dinner: it is definitely the aperitif!

Milan has a long tradition of pâtés, jellies, terrines and so on, and this creamy spread with cooked ham is one of our favorites: easy to make, versatile and good both on its own and spread on a sandwich.

Prosciutto pate is a recipe made with just a few ingredients, tasty and simple to prepare. After cooling in the refrigerator for about a couple of hours, it is ready to be served as a tasty aperitif or appetizer and spread on crispy white or black bread croutons.

30 total time (min)

0 cooking time (min.)


6 ingredients


238 kCal


3 steps to complete the preparation

Ingredients

for 6 servings

Ham Patè Ingredients

  • Boiled Ham 250 grams
  • Ricotta cheese (Sheep's Milk) 250 grams
  • Brandy 1 cup
  • Pine nuts 1 tea spoon
  • Heavy cream 1 cup
  • Salt and Pepper as needed

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Preparation

for 6 servings

Step

1

Of 3

Prepare the Ingredients

To make the patè, first of all roughly drain the ricotta, by passing it through a sieve or squeezing it in a kitchen cloth.

Cut the ham into small pieces, whether it is a block or pre-sliced.

If you decide to add pink pepper corn, break it roughly or grind it.

Step

2

Of 3

Prepare the paté

Put sliced ham, ricotta cheese, pine-nuts, cream, brandy, salt and pepper (if you included it) into a blender.

Blend well until mixture becomes a creamy and compact paté.

Step

3

Of 3

Complete Dish

Place the paté to chill in the fridge for at least 2 hours before serving.

Once chilled, mix with a spoon and serve. The patè is perfect on crostini for appetizers, or for aperitivo in a vol-au-vent or on bread slices, particularly brown or black bread.

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