Tuscan Terrine – Two!

Tuscan Terrine – Two!

This is a very short blog (and modified recipe) about our second attempt at the Tuscan Terrine (see the first version here).

The recipe remains largely the same.  In an attempt to have a slightly drier mix, only the gin was used as a liquid addition, forgoing the red wine and orange juice, which meant we could limit the amount of the bread used for the bread crumbs.  This was reduced in volume to about half a cup grated off the outside of the very crusty loaf bought locally.  We also used two additional sausages, missed out the veal strips, but reserved a small portion of the pancetta to lay as a strip in the middle of the terrine.  The only other changes were the use of some sliced Coppa, an Italian cured meat, instead of the rather fragile pancetta in which to wrap the terrine and some fresh hazelnuts we found locally instead of the pistachio nuts.

I am never sure how much liquid to pour away – the original recipe says all – but I like the idea of some jelly around the terrine – leave too much of course and it will be difficult to get out, filling the space between the terrine itself and the Terrine dish!

Once cooled it was clear that the Coppa stood up to the job better than the thin Pancetta and overall this terrine was much firmer that the previous attempt.  But as always it will be in the eating that success can be measured.

Well we needn’t have worried!  The terrine was much firmer than the first and this made cutting so much easier.;  a product of the smaller volume of liquid and much finer breadcrumbs I am sure.  The taste though was very similar to the first terrine and captured those delightful Tuscan hillside herb aromas.  The Coppa worked well as it was more robust than the thin pancetta – but perhaps the thing I liked the most was the hazelnuts – possibly as I had bought them from the person who picked them. This is perhaps the nicest possible way of reducing ‘food miles!’


Modified recipe

Tuscan Terrine with hazelnuts

August 24, 2018
: 6
: 1 hr 30 min
: 2 hr
: 3 hr 30 min
: Straightforward

A pork Terrine capturing the tastes and aromas of the Tuscan hillside


  • 1 tbsp olive oil
  • 1 Onion, finely chopped
  • 5 Tuscan Sausages
  • Small handful of chopped Pancetta
  • 3 chicken livers
  • half a cup of breadcrumbs
  • 1 tbsp of aromatic Gin - in absence of Juniper berries!
  • Freshly chopped Thyme
  • Freshly chopped Rosemary
  • Freshly chopped Oregano
  • Some fennel seeds or fennel fronds
  • ½ tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 2 small garlic cloves, finely chopped
  • 50g hazelnuts, halved
  • Pack of sliced pork Coppa
  • Step 1 Heat the oil in a pan and soften the chopped onion for around 10 mins – cool
  • Step 2 Mix with all the other ingredients except the Coppa. (if you are unsure, fry a little piece of the mix in a pan, then taste and adjust the seasoning).
  • Step 3 With some form of indirect set up preheat the EGG (or Oven) to 140C (in this recipe we set it to 120C and cooked for longer).
  • Step 4 Line the terrine with the Coppa overlapping each slice as you go. Leave the ends hanging over the sides. Fill with the mixture, making sure it gets into the corners (it will dome slightly above the terrine).
  • Step 5 Bring the Coppa up to cover the filling. Cover the dish with lightly oiled foil and add the lid if available. Place the terrine in some form of Bain Marie to make sure the terrine cooks gently and evenly. Bake for around 2 hrs at 120C, drain any excess juices and return to the oven for a further 15 minutes. The terrine should be firm, the juices should run clear when pierced with a skewer and a thermometer probe inserted into the centre should reach at least 65°C.
  • Step 6 Remove from the terrine and cool for 15 minutes. Tip out any more liquid, cover with cling film, then place a piece of cardboard covered in aluminium foil on top (cut so it fits the inside of the terrine) and rest some weight on top of this. Allow to cool overnight in the fridge
  • Step 7 Slice thickly and serve with tomatoes, cornichon and cold tuscan beans.

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