2 tablespoons olive oil
1 onion, thinly sliced
600 g/1 lb 5 oz lean steak, finely chopped
25 ml/1 fl oz brandy
200 g/7 oz butter, softened, plus extra for greasing
100g/3½ oz carrots, diced
100 g/32 0z shelled peas
1 skinless, boneless chicken breast or thigh
30 g/1 oz truffle pâté (optional)
100 mi/3½ fl oz Marsala
150 g/5 oz cooked ham


1.Heat the olive oil in a frying pan. Add the onion 2 and cook over a low heat, stirring occasionally for 5 minutes until soft.
2. Add the steak, increase the heat to high and cook, stirring frequently, until browned.
3.Sprinkle with the brandy and cook until it pe has evaporated, then season with salt and pepper pa and remove the pan from the heat.
4. Leave to cool, then mince very finely with a mincer or in a food processor. Scrape into a bowl and beat in 100 g/3½ oz of the butter, then chill in the refrigerator.
5.Cook the carrots and peas in salted, boiling water until tender, then remove with a slotted spoon and add the chicken breast to the pan.
6.Poach for 15 minutes or until cooked through and tender. Drain the chicken, chop and mix with the remaining butter, the truffle pâté, if using, and the Marsala.
7.Stir until thoroughly combined, then season with salt and pepper to taste. Gently stir in the peas, carrots and ham.
8. Grease a 2-litre/3%-pint mould with butter.(In Florence, a dome-shaped zuccotto mould is used.)
9.Spoon in the steak pâté and smooth the surface with the back of a damp tablespoon. Spoon the chicken mixture on top.
10.Tap the mould on the work surface several times to release any air pockets. Cover with cling film and chill in the refrigerator for 4-5 hours.
11.Remove from the refrigerator about 10minutes before serving to bring back to room temperature. Turn out on to a dish and gamish with parsley sprigs and rose-cut radishes.

Leave a Reply

Your email address will not be published.