- 110 g dried porcini mushrooms
- 500 g veal goulash
- 50 ml cognac or brandy
- 46 slices of pancetta (approx. 10 g each)
- 6 shallots
- 2 sprigs rosemary
- 400 g mixed minced meat
- salt and pepper
- 200 g walnut kernels, chopped
- 100 ml dry white wine
- 8 bay leaves
- Preheat the oven to 200°C. Soak the porcini mushrooms in 100 ml warm water for 20 minutes. Cut the veal into 3 x 3 cm cubes, place in a bowl, pour over the cognac or brandy and leave to marinate for 15 minutes. Line a terrine mould (2 l capacity) with 16 slices of pancetta, overlapping; let the pancetta hang over the edge.
- Peel and halve the shallots. Remove the rosemary needles from one of the twigs. Remove the veal cubes from the alcohol (reserve the alcohol), put them in a bowl with 20 slices of pancetta, rosemary needles, porcini mushrooms and shallots through a meat grinder with a medium disc. Add the alcohol set aside, minced meat, 2 ½ tsp salt, pepper and walnuts and mix well.
- Pour the meat mixture into the prepared terrine dish, press down well, fold over the overhanging bacon and cover with the remaining 10 slices of bacon. Pour the white wine over it. Place the bay leaves and the remaining rosemary sprig on top, cover with a suitable lid. Place in the middle shelf of the oven and bake at 200°C for 70 minutes.
- At the end of the cooking time, turn off the oven and leave the terrine to cool in the open oven, then refrigerate.
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