Prosciutto and Hazelnut Pâté

Create a French specialty with a hint of Veroni flavor. A delicious spread to keep in the fridge to enjoy as an appetizer or afternoon snack that is much easier to make than you think!

INGREDIENTS

  • 8 slices of toasted wholemeal bread
  • 9 oz Veroni cooked ham
  • 9 oz Robiola (or other cream cheese)
  • 4 Tbs roasted hazelnuts
  • 1 Glass of brandy
  • 1/2 Glass of fresh cream
  • Porcini mushrooms in oil
  • Fresh thyme
  • Salt and pepper

STEPS

1. In an electric mixer, combine the cooked ham, the Robiola cheese, 2 tablespoons of hazelnuts, the brandy and cream.
2. Add salt and pepper and blend until you achieve a creamy and smooth, spreadable consistency.
3. Transfer to a bowl and place in the refrigerator for at least 2 hours covering with film.

 

More from Veroni

Spelt with Apple, Radicchio and Speck

An easy meal to bring over to friend’s or on your next outing…

0 comments

Pizza Bianca with Mortadella and Bufala

A fun recipe to make with the kids or together with friends…

0 comments

Tomatoes Stuffed with Couscous and Mortadella

Fresh summer flavors that are light but filling for any occasion…

0 comments

Prosciutto crudo: la stagionatura è un’arte

Veroni svela tutti i segreti della fase di lavorazione più importante

0 comments

Getting to Know Veroni Speck

Get to know a cured meat from the Northern region of Trentino in Italy…

0 comments

Back to School Snacks

Our suggestions to keep your kid’s lunchboxes wholesome and tasty…

0 comments
Giorgio Chiellini_Guido Veroni amministratore delegato Veroni IT_dott.ssa Gigliosa Braga biologa e nutrizionista

Giorgio Chiellini volto social d’eccezione per la nostra colazione salata BrioBrain

Il capitano della Nazionale Italiana protagonista della campagna social di Veroni Salumi per promuovere una colazione salata che aiuta il benessere di corpo e mente..

0 comments

The History of Taralli

We’re going down south to Puglia to discover the history of Taralli…

0 comments

 


Back to Homepage