Gran Zuccotto Di Pate

Preparation:

Preparation: Cut the onion into thin slices and let it dry in a pan with a little oil. Add the beef pulp cut into small pieces and brown over high heat. Sprinkle with half a glass of brandy, let it evaporate, add salt and pepper. When cooked, let it cool and then very finely chop the meat until it is reduced to a paste. Incorporate 100 g of softened butter. Put the mixture in the refrigerator. Boil the diced carrots and peas in salted water. Drain. Boil the whole chicken breast in the same water. Meanwhile, finely chop the cooked ham. When the chicken is ready, mince it then mix in the remaining butter, the truffle paste, half a glass of Marsala, working with a spoon until the mixture is smooth and uniform. Season with salt and pepper, gently add the peas, carrots and minced ham. Grease the sides of a pumpkin mold with a capacity of at least two liters very well and arrange the beef paté in it. Level the surface with the back of a wet spoon and fill with the chicken pâté. Tap the container on the table several times to eliminate any air pockets. Cover with transparent film and keep in the fridge for 4-5 hours, then about ten minutes at room temperature before unmolding the paté onto a serving plate. Decorate it with tufts of parsley and radishes cut into rosettes. Serve