This terrine was the first attempt I made at making a vegetarian meal from start to finish. I was not expecting it to taste so amazing. I will definit...
A combination of fresh delicious Italian cheeses and seasonal vegetables? Do you even have to think twice about pairing together such lovely classic Italian ingredients? I'd wager that this exciting Italian vegetarian dish will be one you'll be asked to put on repeat.
A deceptively simple dish, there are a few steps involved in this particular vegetarian terrine dish, but the end results are so worth it. Give it a shot, and I'm pretty sure you'll agree! Do you think you can fit more seasonal Italian vegetables into this vegetarian first-course recipe?
I think you can customize the receipe to your heart's desire, making your own vegetarian Terrine masterpiece with your own favorite veggies. Suitable for any season, any meal, our Herbed Terrine recipe is a classic example of Italian culinary flexibility. If you've been wondering how to make a terrine, this is a wonderful starting point to acclimate yourself with this preparation.
The Mamablip chef team originally put this vegetable-based paté dish together in the heart of the Tuscan countryside, and poured plenty of love and fresh herbs into the mix, so I hope some of this warmth and sunshine will transfer into your own kitchen while you prepare the Herbed Terrine recipe below. I think you're going to love it!
And if you're not sure what vegetables are in season, be sure to check out the Mamablip blog article on Seasonal Italian veggies for further inspiration!
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for 4 servings
Using a food processor, blend parsley and basil into a cream, adding 3 tbsp olive oil and a pinch of salt.
Still using the food processor for a second step, place all of the desired herbs in your mixture above and process until well mixed and blended thoroughly. Use a clean container for this second step.
In a large mixing bowl, work the ricotta through a sieve with a wooden spoon. You should wind up with a creamy, smooth consistency for the ricotta. Add grated Parmesan or Grana cheese, salt & pepper to taste, and mixed herb mixture. Incorporate egg into the mixture, being sure to combine all ingredients well.
Line a loaf tin with dampened wax paper, and evenly distribute ricotta mixture into the tin.
Bake at 180C for about 50 minutes, or until surface is swollen, the top is golden-brown, and the loaf has settled. Let cool slightly before taking the terrine out of the tin.
Finely slice the endive. In a sauté pan, lightly cook endive in oil, for a few minutes. Season with salt and pepper and add garlic at the end. Distribute the endive with its cooking juice over the ricotta and sprinkle with finely chopped herbs.
Serve room temperature.
Vanessa Monday 1st of February 2021
A different kind of recipe, fun and unexpected!
This terrine was the first attempt I made at making a vegetarian meal from start to finish. I was not expecting it to taste so amazing. I will definitely be making it again for my family and friends!