Creamy Prosciutto Pâté – Milanese Ham Spread

Begin by ensuring your ricotta cheese has the right texture: either pass it through a fine sieve or gently squeeze it inside a clean kitchen cloth to remove excess moisture. This step is key for a smooth, creamy pâté.

Next, dice your cooked ham (prosciutto cotto) into small, even pieces. Whether you’re using a solid piece or pre-sliced ham, aim for uniformity to ensure an even blend.

If you’re including pink peppercorns as a garnish or flavor boost, crush or coarsely grind them to release their floral aroma and mild spice.

In a food processor, combine the prepared prosciutto cotto, drained ricotta, pine nuts, a splash of fresh cream, and that all-important brandy. Season with a pinch of salt and freshly ground black pepper (if using pink peppercorns, add them as well).

Process the mixture until it turns into a luscious, uniform, and creamy paste, making sure all ingredients are thoroughly incorporated. The goal is a silky-smooth spread with no visible pieces, ready to impress at any gathering.

Transfer your pâté to a serving dish or small ramekins, then cover and refrigerate for at least 2 hours. This chilling period allows the flavors to meld and the texture to firm up, making it easier to spread.

Before serving, give the pâté a gentle stir for optimal consistency. Present it on toasted crostini, fill bite-sized vol-au-vents, or simply serve alongside slices of rustic brown or black bread. Add a sprinkle of extra crushed pink peppercorns for a dash of color and flavor, and enjoy this Milanese delight as part of your next aperitivo or elegant starter.