Prosciutto and dried fig pate
Few will guess at first what lies behind the wonderful taste of pate in a festive attire!
Preparation steps
- Cut the prosciutto and dried figs into pieces, then put them together with the walnuts in a multipractice to grind well. Occasionally use a spatula to collect the mass from the wall of the multipractice container.
- When the mass is completely chopped, add ABC cheese, and continue mixing on medium speed for another 1-2 minutes to combine everything well. If you find it too thick (the pate will still squeeze in the fridge), you can add some more cheese.
- Shake the finished pate in a bowl with a lid, and put it in the fridge for at least 2 hours to cool well, because that way the flavors will come to full expression.
Serving
Serve chilled pate on bread or toast. I suggest it be cornbread, or polenta that patetes the taste of the pate.
