Vegetable Pâté with Parmesan and Basil
Ingredients
- 200 gCarrot (grated)
- 266.7 gZucchini (grated and squeezed)
- 0.7 pcYellow onion (sliced)
- 0.7 pcGarlic (minced)
- 2.7 pcEgg (whole)
- 53.3 gParmesan cheese (grated)
- 66.7 gMascarpone cheese
- 33.3 gBreadcrumbs
- 0.7 tbspBasil (chopped)
- 1.3 tbspExtra virgin olive oil
- 0.7 pinchGray sea salt
- 0.7 pinchBlack pepper ground
Method
A colorful terrine that holds its shape perfectly when sliced, revealing tender vegetables and the texture of parmesan. The scent of fresh basil and olive oil fills the kitchen right out of the oven.
- 1
Grate the carrots and zucchinis using a medium grater. Finely slice the onion and garlic. Squeeze the zucchinis between your hands to extract as much water as possible.
- 2
In a pan with olive oil, sauté the onion until translucent. Add the grated vegetables. Cook over high heat so the water evaporates completely; the mixture must be dry and start to brown slightly.
- 3
In a mixing bowl, whisk the eggs with mascarpone and parmesan. Add the breadcrumbs and chopped basil. Fold in the cooled vegetables. The mixture should be thick and homogeneous.
- 4
Pour into a greased mold. Bake at 180°C. The pâté is ready when the top is firm to the touch and the edges slightly pull away from the mold.
Frequently asked questions
How do you get this dish right?
- The crucial step is to squeeze the zucchinis well to prevent the pâté from releasing water during baking.
- Let it cool completely before unmolding for a clean slice.
How long does this dish keep?
Store in the refrigerator for up to 3 days. Can be enjoyed both hot and cold.
