Grandma Grazia Liver Paté

With this typical preparation, create excellent croutons to serve also in summer, alternating them to bruschetta with tomato. Pair them with Cotarella’s Rossetto Metodo Classico Brut.

5 Servings:

2,5 hg chopped liver, 1 sausage, 1 hg ground beef, 1/2 piece of parsley, a little bit of sage and rosemary, 1/4 green apple, a little bit of capers, 1/4 carrot, 1/4 onion, a little bit of celery, 1 quarter pound of anchovies

Directions:

Put all the ingredients together in the same pot and let them cook a slow flame for 2 hours.
When completely cooked, add a slice of bread dipped in vinegar.
Whirl the compound and serve on croutons.
It can be stored it in jars.

Wine to pair:

Lazio Rossetto Metodo Classico Brut Cotarella

Straw yellow with golden reflections, good perlage. Intense and fragrant on the nose with floral sensations that blend in perfect harmony with hints of yeast and bread crust. Clean, full.bodied, very elegant and complex on the palate, with a bitter and persistent finish.

Production area: Montefiascone, from a single vineyard of 2 hectares located at 300 meters above sea level on land of volcanic origin.

Grape variety: rossetto, typical grape of the area surrounding Montefiascone. The aroma and the typical acidity of this grape are the perfect match for the achievement of a sparkling wine Classic Method.

Wine making: the grapes, just after the harvest are carried in boxes to the cellar and put in the press with the entire bunch. Soft press and only the must “flower" (45%) is destined to fermentation which occurs in stainless steel at 13-15°C. Tirage (draught) is in the spring following the harvest. After the draught, the wine matures for 36 months in the bottles on its own yeasts.

Alcohol content: 12.50%.

Serving temperature: 8°C.

THIS RECIPE IS OFFERED BY FAMIGLIA COTARELLA

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