Ingredients Jump to Instructions ↓

  1. 4 ounces mushrooms, chopped

  2. 1 onion, chopped

  3. 1 garlic clove, minced

  4. 1 tablespoon vegetable oil

  5. 1/4 cup sherry

  6. 1 teaspoon salt

  7. 1/4 teaspoon ground black pepper

  8. 1/2 teaspoon thyme

  9. 1/8 teaspoon ground nutmeg

  10. 8 ounces ground pork

  11. 8 ounces veal, finely chopped

  12. 2 ounces ground beef

  13. 1/4 cup chopped pistachio nuts

  14. 1 large egg

  15. 2 tablespoons flat-leaf parsley

  16. 8 ounces sliced bacon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C).

  2. Saute chopped mushrooms, chopped onion, and minced garlic clove in oil in a skillet over medium heat until tender; do not brown. Add sherry, salt, pepper, thyme. and nutmeg. Simmer for 5 minutes.

  3. Combine with ground pork, finely chopped veal, and ground beef, chopped pistachio nuts, egg, and parsley in a bowl; mix well. Line the bottom and sides of a loaf pan with sliced bacon, overlapping slightly. Pack the meat into the pan.

  4. Bake for 1 1/4 hours. Cover with aluminum-foil covered cardboard, cut to fit snugly, and weight the top. Refrigerate overnight.

  5. Dip the pan in hot water and loosen from the side. Invert onto a serving plate, scrape off the excess fat.


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