Revised 2012 Apr 05
3 slices proscuitto, julienned and cut into 3/4 inch pieces
75 grams pork/ham paté
50 grams Grana Padano, finely grated
1 teaspoon Dijon mustard
1 tablespoon ketchup
1 tablespoon pepper sauce (Memories of Lyons)
1 teaspoon garlic black bean sauce
1 teaspoon garlic, puréed
3 tablespoons goat cheese
2 tablespoons fresh basil, finely chopped
1 tablespoon fish sauce, to taste
3/4 cup bread/cracker crumbs
Mix the first 4 ingredients being sure to get the paté well combined.
Thoroughly mix the remaining ingredients except the bread crumbs and combine with the meat mixture.
Mix adding bread crumbs till desired consistency is attained.
Form into 5 oz patties and cook.
Parmigiano reggiano or many other strong hard cheeses would work as well as the grana padano. Grate using a fine Microplane grater.
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