STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This classic pate comes from Ricardo magazine's 2006 Holiday issue.”

Ingredients Nutrition


  1. In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree.
  2. In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper.
  3. Spray a 9" X 5" loaf pan with cooking spray and line the pan with 6 of the prosciutto slices. Spoon the meat mixture into the pan. Cover with the remaining prosciutto slices and press lightly. Cover with aluminum foil. Refrigerate for one hour.
  4. With a rack in the middle position, preheat the oven to 350°F.
  5. Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan.
  6. Bake until a thermometer inserted into the center reads 165 F, about 1 1/2 hours. Allow the pate to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight.
  7. Served chilled or at room temperature with slices of French bread.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a