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late and paste turkey and chestnuts! Update on


Ciao a tutti! Mi spiace farvi gli auguri solo ora di buone feste, questi giorni sono stati così pieni che non ho proprio avuto tempo di passare di qui. Quindi innanzitutto spero che abbiate passato dei bei giorni, accanto alle persone che amate e ovviamente you have eaten well ihihi:)
Today I show you forgive me for the recipe for a delicacy that we at home pap we as a starter on the eve (we celebrate only 24 and no fish;)). I was playing with the idea of \u200b\u200bfollowing a step by step recipe found on a special salt and pepper but never mind, among the missing ingredients and irrepressible imagination, out came something completely different ... that veil say to do? Here is my pate, perhaps you can prepare for New Year. :) I recommend it because it is not only good but also easy to prepare, since you can do in advance deposit and leave in refrigerator until 10 minutes before serving:)

Ingredients (9 persons):
225 grams of turkey breast
220 grams of chicken livers
220 grams of frozen chestnuts (I have not had the courage to buy fresh ones, strip, etc.)

1.5 g butter 75 cloves garlic
1.5 glass of red port
1 tablespoon of dried rosemary
1.25 tablespoon dried sage
1.5 tablespoon dried bay leaves 125 ml marsala

125 ml of water 1 packet of
tortagel clear (not horrified:))
salt, pepper


First I put boiling water in a pot and I put to cook chestnuts, plunged into still frozen. I have drained and set aside.
In a nonstick pan I cooked the turkey with nothing, I cut into small little pieces and put it aside. With a knife I
seprate chicken livers from the hearts (if you find only the liver so much the better), I rinsed them well and I've chopped with a knife. In a saucepan, I melted the butter, then I added the herbs, garlic, peeled and cut in half and the port. I then added the chicken livers and I made them cook. I took the chicken livers and I put them in a blender, strain the sauce well, but I kept aside.
I shake the chicken livers in a food processor. I quickly passed back into the same pan for the turkey livers, so I added in the mixer, blending well. I then added the chestnuts and blending again. I adjusted salt and pepper.
I took a bowl and I spread the paste in it with a spatula, level.
So I prepared the gelatin, using precisely the tortagel the bread of angels. I mixed water and marsala, I mixed the jelly and put in sobbolire. I left to cool slightly, then with a spoon I have deployed the gelatine on the pate.
I covered everything with plastic wrap and put in fridge. I pulled out the 10-15 minutes before serving paté and I served with slices of toast in the oven a few minutes.