1
For the classic recipe of pate, knead the flour with 15 g of salt and soft butter so as to get crumbs, then hand joined 250 g of water. Knead until you have a smooth and soft dough, wrap it in baking paper and in the foil and let it rest for 1 hour in the fridge. Grease and flour a hinge mold (ø 18 cm, h 10 cm).
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2
Remove the fat parts from the veal pulp. Cut half of the veal pulp into strips according to the direction of the fibers, collect them in a bowl, add the Marsala and leave to marinate for 1 hour in the refrigerator.
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3
Reduce the rest of the pulp into pieces and blend with 150 g of lard into small pieces, the bacon, 1 egg and the marinade of the tenderloin.
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4
Mix the strips of pulp with the blended part, add a few leaves of thyme and add salt if necessary.
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5
Roll out the dough into a sheet that is not too thin (6-8 mm).
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6
Line the mold leaving the dough to overlap at least 3 cm, trimming it with scissors, keep the scraps.
7
Spread the slices of lard along the inside edges of the dough, leaving them to overhang the mold. Stuffed. Close the strips of lard and then the dough by placing a smooth pastry flask (ø 2 cm) in the center like a "fireplace". Roll out the scraps of dough and make 8 discs of 8 cm in diameter.
8
Brush the surface with a beaten egg and decorate with the discs of dough overlapping them slightly to form a corolla, then brush again with egg. Bake at 200 ° C for 1 hour and 40 '.
9
Bring a small saucepan with 250 g of water and 25 g of granular gelatine over the heat; from the beginning of the boil stir until the gelatin has dissolved; then add 250 g of cold water, remove from heat and stir. Remove the patè, leave it to cool for 30 minutes, then pour the gelatine into the nozzle, then extract it and let it cool for 12 hours. Bite and serve in slices.
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