Components
- 1 tea cup of soft roast, chopped (approximately 5 slices)
- 1/2 cup (120 g) of ricotta cream
- Half an onion
- 2 tablespoons of cognac
- Half a tablespoon of olive oil
- salt as desired
Ready state
- Remove the onion’s skin and dice it.
- Heat a skillet over medium heat. Add the olive oil, then the onion. Season with a pinch of salt and sauté for approximately 3 minutes until softened.
- Pour in the cognac and cook until it evaporates, stirring occasionally. Move the onion to a food processor, add the chopped tenderloin and ricotta cheese. Blend thoroughly until smooth. Taste and adjust the salt as needed.
- Place the paté in a bowl (or glass container). Serve it alongside toast or raw vegetables. NOTE: This paté can be kept in the refrigerator for up to 3 days if stored in an airtight container.
Delicate with a honey and orange glaze
This is the recipe that inspired this tasty paté.
