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Another idea from over the Alps in France. Italians make colourful, layered terrine out of infinite combinations of meat or fish and vegetables, finely ground, formed in a loaf pan also called a terrina, and usually chilled. Common ingredients include foie gras, rabbit, salmon, tuna, mushrooms, pistachios, aubergines, courgettes, gorgonzola or other cheeses, spinach, etc.

Antipasti & Snacks

Text © Dana Facaros & Michael Pauls

Image by Docteurcosmos, Creative Commons License