Apulian-style Pâté

Ingredients

In this Apulian-style Pâté, we incorporate the flavors and ingredients of Apulian cuisine to give it a unique twist. The addition of sun-dried tomatoes, olives, and capers adds a Mediterranean touch, infusing the pâté with a burst of tangy and savory flavors. This adaptation brings a taste of Apulia to the classic French dish, creating a delightful fusion of culinary traditions. We alse have the original recipe for Pâté, so you can check it out.

• 250g (8.8 oz) chicken liver 250g (8.8 oz) chicken liver
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons sun-dried tomatoes, chopped 2 tablespoons sun-dried tomatoes, chopped
• 2 tablespoons black olives, pitted and chopped 2 tablespoons black olives, pitted and chopped
• 1 tablespoon capers, rinsed and chopped 1 tablespoon capers, rinsed and chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 20g (total), 8g (saturated)
• Carbohydrates: 4g (total), 1g (sugars)
• Protein: 14g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large skillet, heat the olive oil and butter over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
3. 3.
   Add the chicken liver to the skillet and cook until browned on all sides.
4. 4.
   Remove the skillet from heat and let the liver cool slightly.
5. 5.
   In a food processor, combine the cooked liver, sautéed onion and garlic, sun-dried tomatoes, black olives, capers, parsley, and dried oregano.
6. 6.
   Pulse the mixture until smooth and creamy.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Transfer the pâté to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld together.
9. 9.
   Serve the Apulian-style Pâté with crusty bread or crackers.

Treat your ingredients with care...

• Chicken liver — Make sure to trim any excess fat or connective tissue from the liver before cooking.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, drain them well before chopping.
• Black olives — Choose high-quality black olives, such as Kalamata or Gaeta olives, for the best flavor.
• Capers — Rinse the capers under cold water to remove excess saltiness before chopping.
• Fresh parsley — Use fresh parsley for a vibrant and aromatic flavor.

Tips & Tricks

• For a smoother texture, pass the pâté through a fine-mesh sieve after blending.
• Adjust the seasoning according to your taste preferences. You can add a pinch of chili flakes for a hint of spiciness.
• Garnish the pâté with a drizzle of olive oil and a sprinkle of fresh parsley before serving.
• Store the pâté in an airtight container in the refrigerator for up to 3 days.
• Experiment with different herbs and spices to customize the flavor of the pâté to your liking.

Serving advice

Serve the Apulian-style Pâté as an appetizer or snack. Spread it on slices of crusty bread or crackers. For an elegant presentation, garnish with a sprig of fresh parsley and serve alongside a selection of cured meats and cheeses.

Presentation advice

Present the Apulian-style Pâté in a decorative serving dish or on a wooden board. Arrange the bread or crackers around the pâté, and add a few olives and sun-dried tomatoes as garnish. This visually appealing presentation will entice your guests to dig in.