371. Pasticcio di Carne

Name: Pasticcio di Carne (Meat Pie)
Ingredients: 1 chicken liver; 1 lark or similar bird; 60 grams (about 2 ounces) of butter; 60 grams (about 2 ounces) of cooked ham, thickly sliced; 50 grams (about 1-⅔ ounces) of salted tongue, thickly sliced; 50 grams (about 1-⅔ ounces) of crustless bread; 1 deciliter (about ⅓ of a cup) of Marsala; 1 truffle; 200 grams (about 7 ounces) of lean, milk-fed veal; 100 grams (about 3-½ ounces) of lean pork; 1 chicken breast

Meat Pie

Preparation info

Difficulty
Easy

Appears in

Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

About

Ingredients

200 grams (about 7 ounces) of lean, milk-fed veal
100 grams (about

Pie
Winter

Method

Remove the beak and feet from the bird, and put it on the fire with the butter, veal, pork, chicken breast, and lastly, the chicken liver. Moisten with the Marsala, then with broth, and cook until done. Before straining, put the truffle in for a little while. Toss the bread into the liquid left in the pan, and make a mash. Put the mash in a mortar with the small bird, an egg yolk, about ¼ of th