For the minced porcini pâté, pour boiling water over porcini mushrooms and set aside. Roast pine nuts in a pan without fat and let cool. Wash tomatoes, remove stems, score crosswise, place in a perforated steamer basket and steam (at 95°C for 1 minute).
Remove tomatoes and let cool. Peel and finely chop onions and garlic. Place mushrooms in a sieve, drain well, squeeze lightly and chop finely. Cut ham into small pieces, drain mozzarella and chop finely.
Mix minced meat with mushrooms, pine nuts, mozzarella, ham and egg yolk. Add half of the onion and garlic and season well with salt and pepper. Place in an unperforated cooking container, press down well and cover with a lid or aluminum foil and cook (at 100°C for 80 minutes or at 120°C for 35 minutes).
In the meantime, skin and coarsely dice tomatoes. Sauté remaining onion and garlic in hot olive oil until translucent. Add tomatoes, season with salt, pepper and sugar and simmer for 20 minutes, stirring occasionally. At the end of the cooking time, add some of the meat stock from the cooking container through a sieve according to the desired consistency. Season sauce to taste and just before serving, pluck basil leaves, chop and stir in. The pâté can be served hot or cold.
Preparation Tip:
Pâtés are fillings made of meat, game, poultry or fish. They are finely seasoned and baked in a pastry shell. Pâtés come in different varieties: For example, the breaded, fried and portion-sized rissoles (half-moon pies), terrines (bowl pies) or even sweet pies, such as cakes with a filling of fruits, nuts or the like.
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