Una Terrina di Vitello alla Romana Recipe

Name: Una Terrina di Vitello alla Romana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds veal, cut from the leg, ground; 1 pound breast of chicken, ground; 6 ounces prosciutto, ground; 1/2 pound fresh Italian-style sausage; 2 medium white-skinned potatoes, peeled, boiled in sea-salted water, and mashed with 1 tablespoon extra-virgin olive oil; 2 cups just-grated pecorino; 6 large eggs, beaten; 1 tablespoon fine sea salt; Freshly cracked pepper; 4 fat cloves garlic, peeled, crushed, and minced; 1 cup flat parsley leaves, chopped with 1/2 cup fresh oregano leaves; 2/3 cup white raisins, plumped in warm white wine; 1 cup pistachios, shelled and lightly roasted; 1/3 cup Cognac

Servings: persons

2 pounds veal, cut from the leg, ground
1 pound breast of chicken, ground
6 ounces prosciutto, ground
1/2 pound fresh Italian-style sausage
2 medium white-skinned potatoes, peeled, boiled in sea-salted water, and mashed with 1 tablespoon extra-virgin olive oil
2 cups just-grated pecorino
6 large eggs, beaten
1 tablespoon fine sea salt
Freshly cracked pepper
4 fat cloves garlic, peeled, crushed, and minced
1 cup flat parsley leaves, chopped with 1/2 cup fresh oregano leaves
2/3 cup white raisins, plumped in warm white wine
1 cup pistachios, shelled and lightly roasted
1/3 cup Cognac

1
Preheat the oven to 375 degrees.
2
In a large bowl, combine all the ingredients, mixing them vigorously until well combined.
3
Pat the mixture into a terrine constructed of terra-cotta, enameled cast iron, or ceramic, compacting it nicely.
4
Place the terrine in a larger pan with several inches of hot water, covering it with its own lid or one fashioned from aluminum foil and bake the terrine for 1 hour and 15 minutes.
5
Lift its lid and if the juices of the meat are running clear rather than pink, the terrine is cooked.
6
Remove the terrine from the oven.
7
Remove its lid and place several thicknesses of foil over its surface.
8
Weight the terrine with some heavy object, permitting it to cool thoroughly.
9
Remove the weight and the foil, re-covering the terrine tightly with plastic wrapand its own lidrefrigerating it for a day or two.
10
Slice the terrine at table or turn it out onto a board, cutting it into thin slices.

926

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds veal, cut from the leg, ground, 1 pound breast of chicken, ground, 6 ounces prosciutto, ground, 1/2 pound fresh Italian-style sausage, and more.

Yes, Una Terrina di Vitello alla Romana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Una Terrina di Vitello alla Romana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions