Rabbit pâté with a Santa Maria pear and ginger sauce

A recipe if you’re looking for something out of the ordinary that can be served as an appetizer or as a main course. We suggest pairing it with a Verdicchio dei Castelli di Jesi Classico Superiore Massaccio Fazi Battaglia.

Ingredients:

200g of rabbit liver that has been cleaned of its filaments, 200g rabbit saddle and thigh cut into small strips, 300g white onions. 150 Cognac, extra-virgin olive oil as needed, 1 carrot, a bunch of mixed aromatic herbs, juniper berries, salt, pepper, 2 ripe Santa Maria pears, 1 teaspoon brown sugar, ginger as desired, lemon.

Directions:

Marinate the rabbit liver and meat overnight in the refrigerator with the aromatic herbs, juniper berries, the carrot cut into pieces, Cognac and a trickle f EVOO. Turn everything over occasionally.

The next day bake everything in a pan for 20 minutes at 180°C.

When done remove the aromatic herbs and juniper and blend to obtain a creamy paste.

Put the pâté in a plum cake mold, cover with plastic wrap and place in the refrigerator for at least 12 hours.

Prepare the sauce by peeling the pears and cutting them into pieces, then place them in a pan with the brown sugar and a few drops of lemon juice and cook at a low heat until the pears soften.

Remove the pan from the heat and blend everything with a mixer together with some ginger shavings (the amount depending on your tastes).

Strain the sauce through a sieve and serve cold with the pâté.

Wine to pair: 

(edited by Stefania Vinciguerra)

Verdicchio dei Castelli di Jesi Classico Superiore Doc Massaccio di Fazi Battaglia

It is the richest and most concentrated version of Verdicchio produced by the historical winery Fazi Battaglia. Shiny golden yellow color. Pleasant and wrapping aromas of ripe fruits, peach, golden apple and pear, then chamomile flowers, thyme and Mediterranean herbs, completed by notes of nuts and flint. Intense, smooth and savory taste, elegant, deep and persistent.

Production Area: Massaccio is Cupramontana’s historic name, the town which the beautiful vineyards look out onto, the highest, most south facing vineyards. Thanks to these special topographical conditions and its unique environmental circumstances, with cool nights and dry, sunny days, grapes can stay in the vineyard longer than the normal harvest period.

This involves a mild over-ripening process, characterised by the active intervention of veraison by noble rots. The grapes thus achieve greater concentration and unique aromatic ripeness.

Grape Variety: 100% Verdicchio, slightly over-ripen.

Wine-making: Grapes are carefully destemmed, in order to keep the grapes as intact as possible, and then left to macerate cold in the press (cryomaceration) for a period of at least 10-12 hours. This process extracts all the aromatic properties from the grape’s aroma packed skins. The wine then ferments in concrete tanks at temperatures of 18-20°C. Then finally spends time on the lees for at least 5-6 months and is then bottle aged for at least 8 months.

Serving Temperature: 8-10°C.

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