The COOKED HAM PÂTÉ is a delicious preparation, suitable for appetizers and starters, easy to make but truly tasty and elegant. It can be served on simple crostini or in vol-au-vent of the most original shapes, on its own or accompanied by gherkins or dried fruit/nuts: in every case it is welcomed by guests and perfect to pair with sparkling wine.
The preparation of this pâté requires very little time and effort. However, keep in mind two important things to really make an impression: choose a quality cooked ham, fairly flavorful and aromatic, so that the preparation has a clear identity, and always serve the product at room temperature, so that all the creaminess of the ricotta and the intense aroma of the ham can be released.
Bear in mind that, unlike many recipes from across the Alps, in this case there is no butter or cream, but you will see that the palate will not suffer and, on the contrary, the quality of the product from which this tasty pâté is born will be even more appreciated.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: No cooking required
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup cow's milk ricotta
- 9 oz cooked ham
- 4 walnut halves
- 1 tablespoon cognac
- to taste salt
- to taste black pepper
Tools
- 1 Food processor
Steps
The preparation of the COOKED HAM PÂTÉ is easy and very quick.
First, place the walnut halves in a pan and toast them for a few minutes. Remove them from the heat and let them cool.
Trim the cooked ham (I suggest buying it as a single slice) of any excess fat, then cut it into cubes.
Put it in the food processor with the walnuts, the ricotta, the cognac (vodka works as an alternative, or you can omit it), a pinch of salt and a grating of black pepper. Blend everything until you obtain a homogeneous and fairly smooth cream.
Transfer the cooked ham pâté into a glass jar or a bowl and place it in the refrigerator until it’s time to enjoy it spread on bread crostini.
VARIATION
You can customize the pâté by using mortadella or prosciutto crudo instead of cooked ham, or add other ingredients such as olives, capers, almonds or pine nuts.
