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