Pork and Prosciutto Paté

Grind the pork and pancetta in a food processor using the fine and mellow blade

Fry the onion in butter until golden brown for 5 to 10 minutes

Add the wine and let it cook for a few minutes, until the wine has reduced by half

Place the meat mixture into a large bowl

Add the wine with the onion

Add the seasonings, garlic, eggs, and cognac, and mix well with a wooden spoon, until the mixture is light and creamy

Taste the seasoning by frying a little of the mixture

Season more if needed

Line an English muffin tin with strips of fresh pork pancetta

Place one-third of the meat mixture into the mold and cover with three layers of prosciutto slices

Add another third of the meat mixture and cover again with prosciutto

Spread the remaining meat mixture on top and cover with pancetta slices

Cover with aluminum foil and seal well

Bake in a moderate oven (170°C) for 1.5 to 2 hours, or until the paté has shrunk slightly from the sides and the bubbles of fat are no longer pink but clear and golden

Remove from the oven and place over the paté a plate that fits inside the mold

After that, place over the plate a tin of maintenance, or another weight

Let cool for several hours and refrigerate for one day before serving

Cut into slices and serve

This paté can be served with chopped bread or even toasted bread brushed with butter

Dish serves 6 to 8 people.