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Crostini di pat con carneTIPE of food reused: Veal stew



  • 200g left-over stew
  • 60g butter
  • 15g Parmesan, grated
  • 30ml of cooking cream
  • Slices of bread to toast
  • Chopped pistachios
  • Salt
  • Pepper
  • Olive oil

PROCEDURE: Take the left-over stew and blend it with the butter, the parmesan and the cooking cream in a blender until the mixture becomes creamy. Transfer the mix obtained into a bowl, season to taste with salt and pepper and put the mousse in the fridge for at least an hour. In the meantime prepare the croutons, take the toast bread and cut out some shapes (not too small) with a mould and then put them in the oven at 180°for a few minutes, until the surface of the bread becomes golden. When the croutons are browning, take them out of the oven and let them cool. Once they are cool, sprinkle them with a little olive oil and at this point, take out of the fridge the previously made meat pate, put it in a pastry bag and pipe it on the croutons. Finally garnish with the chopped pistachios and serve!

WEIN: Carmenere IGT delle Venezie

ALLERGENS: Milk derivatives (butter, Parmesan cheese, cream)                                                                                       Pistachios, Gluten (toast bread)