Tuna pate '

code: 1193 INGREDIENTS for 4/6 people: Instant gelatin for half a litre of water; 250 g of bread (no crust); milk a pinch of capers; four anchovies; 300 g of tuna; 150 g butter; four egg yolks; pepper; brandy; Worcestershire sauce; Salt; pickled pepper; pickled gherkins Prepared gelatin and allow it to cool.

Put the bread crumbs in a bowl and add enough milk to cover it.

Chop the capers with anchovies and apart, also chopped tuna.

Put the chopped ingredients into a large bowl and join the wrung bread from milk, mixing with care; then pass the mixture through a sieve, collecting it in another bowl.

Whip cream the softened butter, then embed the tuna mixture.

Now add the egg yolks, one at a time, adding the next if the old one is perfectly blended.

The Pate flavored with plenty of freshly ground pepper, a few drops of Worcestershire sauce and two to three tablespoons of brandy.

Add salt only if needed.

Pour half of prepared gelatin into a mold with fluted walls and let it solidify in the freezer; riprendetela and then on the surface decoration to taste with the pepper and cucumbers.

Then fill the mould with the tuna mixture, leaving a space around around a finger and leveling the surface with the back of a spoon and pour the remaining gelatin, which will fill the space left empty and cover with a thin layer, the surface of Pate.

You consolidate it in the refrigerator for at least 4-5 hours, before serving.

You can accompany with toasted crostini and garnish with fresh vegetables.