This is the Paté I'd cooked for my daughter's birthday party. It's exactly the same paté I cooked for DC challenge last mouth. It is easy and delicious. At least, anyone who"d tasted it said so...
Red Bell Peppers Paté
3 red bell peppers
200g ricotta cheese crumbled
200ml double cream
1 onion, chopped
Salt to taste
Olive oil and butter
Wash the peppers, oil them slightly, wrap in foil and bake in preheated oven for 20 minutes. Open the foil and leave it in oven a little longer, until bubbles form on the skin of the peppers. Remove them of the oven, close in plastic bag and let cool. Once cool, remove their skins, cut into small squares, removing the seeds.
In a skillet, heat the olive oil and saute the peppers, onion, salt and oregano.
Beat in the blender sautéed peppers and onions with cheese, double cream and egg yolks. Beat the egg whites gently and combine the mixture.
Pour this mixture into a buttered loaf pan. Bake in moderate oven in a water bath for 30-40 minutes or until surface is golden brown and firm consistency. Let cool and take it to fridge. Unmold in a serving dish.