* Exported from MasterCook *
Pate of the Two Sicilies
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons unsalted butter
1 pound button mushroom -- sliced
1 teaspoon herbes de Provence -- dried
salt -- to taste
1/2 cup dry Marsala wine
1 tablespoon salted Pantelleria capers -- rinsed
6 black Gaeta olives -- pitted and chopped
2/3 cup heavy cream
To serve: -- toast points
In a large skillet, melt the butter over low heat, then cook the mushrooms
with the herbes de Provence and a little salt. Once the mushrooms' liquid
has been released and then almost evaporated, about 30 minutes, increase
the heat to medium, add the Marsala, and cook until it evaporates, 7 to 8
minutes, stirring occasionally. Add the capers and olives and cook for 3
to 5 minutes.
Place the mixture in a food processor and process in bursts until it looks
like a pate. Return to the skillet and add the cream. Continue to cook
over medium heat until thick, 4 to 5 minutes. Transfer to a small terrine,
packing it in, and let cool. Refrigerate for at least 2 hours.
Serve with toast points.,
Makes 8 servings.
AuthorNote: The mushroom pate from Naples is adapted from one that was
attributed to F. Santasilia di Torpino, a local cook, and it is typical of
the kind of dish created in the 1800s by the 'monzu', the French-trained
or influenced chefs of the aristocratic families in Naples or Sicily. I
have adapted it from one found in Jeanne Carola Fracesconi's 'La cucina
Napoletana' as pate delle due Sicilie. The Kingdom of the Two Sicilies was
a short-lived merger of the kingdoms of Sicily and Naples under the House
of Bourbon-Sicily in 1816. By 1861 the kingdom had ceased to exist once
Italy was united.
Cuisine:
"Italian"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 132 Calories; 12g Fat (83.6%
calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 37mg
Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 4106 0 926531 0 0
