Una Terrina di Vitello alla Romana

• 2 pounds veal, cut from the leg, ground
• 1 pound breast of chicken, ground
• 6 ounces prosciutto, ground
• 1/2 pound fresh Italian-style sausage
• 2 medium white-skinned potatoes, peeled, boiled in sea-salted water, and mashed with 1 tablespoon extra-virgin olive oil
• 2 cups just-grated pecorino
• 6 large eggs, beaten
• 1 tablespoon fine sea salt
• Freshly cracked pepper
• 4 fat cloves garlic, peeled, crushed, and minced
• 1 cup flat parsley leaves, chopped with 1/2 cup fresh oregano leaves
• 2/3 cup white raisins, plumped in warm white wine
• 1 cup pistachios, shelled and lightly roasted
• 1/3 cup Cognac

1. Preheat the oven to 375 degrees.
2. In a large bowl, combine all the ingredients, mixing them vigorously until well combined.
3. Pat the mixture into a terrine constructed of terra-cotta, enameled cast iron, or ceramic, compacting it nicely.
4. Place the terrine in a larger pan with several inches of hot water, covering it with its own lid or one fashioned from aluminum foil and bake the terrine for 1 hour and 15 minutes.
5. Lift its lid and if the juices of the meat are running clear rather than pink, the terrine is cooked.
6. Remove the terrine from the oven.
7. Remove its lid and place several thicknesses of foil over its surface.
8. Weight the terrine with some heavy object, permitting it to cool thoroughly.
9. Remove the weight and the foil, re-covering the terrine tightly with plastic wrapand its own lidrefrigerating it for a day or two.
10. Slice the terrine at table or turn it out onto a board, cutting it into thin slices.

veal, chicken, sausage, potatoes, pecorino, eggs, salt, freshly cracked pepper, garlic, parsley, white raisins, pistachios, cognac

Taken from www.epicurious.com/recipes/food/views/una-terrina-di-vitello-alla-romana-391109 (may not work)