Vegetable pate '

4 PERSONS INGREDIENTS 250 g cooked ham 1 onion 50 g of bacon 80 g butter, 2 carrots, 2 celery ribs, 2 garlic cloves 250 g of asparagus tips, 3-4 courgettes 250 g shelled peas 1bicchiere of white wine, a spoonful of tomato paste, broth, salt, pepper, 2 eggs, 1/4by creamPROCEEDINGS, breadcrumbs, chopped onions with the bacon and put the chopped to fry in a pan with 50 g of butter and oil.

Meanwhile, mince the ham and, separately, the carrot with celery and garlic.

Add these ingredients to the sauce: first the ham, which you will leave Brown for a few minutes, then the carrots with the celery and garlic.

While these vegetables will wilt, cut the asparagus tips and sliced Zucchini, which join to rest, along with the peas.

Wet with white wine and let evaporate pretty flame alive.

Dilute the tomato paste with a ladle of broth, if necessary.

Remove from heat, let cool and pass everything to the blender.

Transferred then the cream into a bowl and add the eggs and cream, stirring vigorously.

Grease and sprinkle breadcrumbs rectangular mould from plum-cake, then fill it with the mixture, that level it on the surface and you'll deal well banging some pan over the countertop.

Place in a water bath and bake at 160° c for 45 minutes After baking, let cool the Pate in the bowl, then dessert, turn out onto a serving platter and bring it to the table.