Appetitina with Grappa
Second courses
Young
4 people
Annibale Carenza, Gianni Morandi, Laura Efrikian, Il Giornale di Pavia
About 60 minutes
Ingredients:
250 g ham
1 slice tongue (250g)
500 g bacon
1 kg lean veal
4 eggs
1 shot Grappa
Salt and pepper
Pistachios
1 slice tongue (250g)
500 g bacon
1 kg lean veal
4 eggs
1 shot Grappa
Salt and pepper
Pistachios
Preparation:
Bring ham, bacon, chopped veal and half of the tongue into a blender and blend.
Put the mixture in a bowl, add the rest of the diced tongue, Grappa, eggs and pistachios with salt and pepper.
Once the dough is homogeneous, form it to meat loaf and wrap in parchment paper.
Boil for about an hour and a half in lightly salted water.
Lay the meat loaf on a plate and cut into thin slices after pressing it to let out the broth.
Serve in gelatin.
Put the mixture in a bowl, add the rest of the diced tongue, Grappa, eggs and pistachios with salt and pepper.
Once the dough is homogeneous, form it to meat loaf and wrap in parchment paper.
Boil for about an hour and a half in lightly salted water.
Lay the meat loaf on a plate and cut into thin slices after pressing it to let out the broth.
Serve in gelatin.
