Veal Pâté

Method

1. Cut the veal liver into pieces, removing the skin and all fibrous veins.
2. Place the liver pieces in a bowl. Add 4-5 bay leaves, peppercorns, 4-5 juniper berries, 2-3 cloves, and enough milk to cover completely.
3. Cover with plastic wrap and refrigerate for at least 24 hours.
4. After 24 hours, remove the liver from the milk and discard the spices.
5. Finely chop a white onion (not too fine).
6. Cut 60 g of lardo into strips, then into small cubes.
7. Place the lardo cubes in a cold pan over low heat. Let them render their fat slowly until a thin layer of fat forms on the bottom.
8. Increase the heat, add the chopped onion, and sauté for about 1-1.5 minutes.
9. While the onion and lardo are cooking, shred the veal meat with two knives to break down the fibers, creating a coarse mince.
10. Add the shredded veal and the liver to the pan. Cook over high heat, stirring well.
11. Immediately add 20 ml of cognac (or brandy/marsala). If using cognac or brandy, flambé with a long lighter if possible. If using marsala, flambé is not needed due to lower alcohol content.
12. Season with salt and pepper.
13. Reduce the heat to low and cook for 25-30 minutes, until the liquids have evaporated.
14. Turn off the heat. Transfer the hot meat mixture to a powerful blender.
15. Add 400 g of butter, cut into pieces.
16. Blend for about 10 minutes (or 5 minutes for a more rustic texture).
17. Transfer the blended pâté to the bowl of a stand mixer.
18. Mix at high speed for 20 minutes, until the pâté becomes lighter, airy, and well-emulsified.
19. Pour the pâté into a food container (plastic or glass) and level the surface.
20. Cover the pâté with slices of lardo (or gelatin, if preferred).
21. Refrigerate for at least 12 hours before serving. The pâté keeps for 7-8 days if well covered.