Tag: pate

Patè from Catania – Recipe by – Italian Cuisine

Patè from Catania - Recipe by Misya

First prepare the dough: put the flours and salt in a bowl and mix.

Dissolve yeast and sugar in barely warm water, then add it to the flours and start kneading.

Add the lard in a couple of batches, adding the next one only after the previous one has been completely incorporated.
Cover the bowl with cling film and let rise for at least 2 hours or until doubled.

In the meantime, cut the butter into pieces, place it between two sheets of baking paper and roll it out with a rolling pin until you obtain a thin rectangular sheet, then put it back in the fridge for at least 30 minutes.

Take the dough and roll it out into a rectangular sheet, place the sheet of butter in the center and fold the edges of the dough over the butter.
Roll out with a rolling pin and leave to rest in the fridge for 30 minutes.

Take the dough again and repeat 3 more times: fold the edges from the short side towards the centre, roll out with a rolling pin and put in the fridge for 30 minutes, then again and again.

Prepare the filling by cutting the cheese into cubes and the ham into small pieces.

Take the dough, roll it out on a sheet of baking paper in a layer maximum 1 cm high and cut it into 12 squares.

Add a little filling to the center of the squares and close them into a triangle by bringing one of the corners over the opposite one, then seal the edges well.

Transfer the parcels onto the baking tray, using their baking paper, brush with the lightly beaten egg and cook for around 15-20 minutes at 180°C in a pre-heated ventilated oven.

The Catania pâtés are ready, at least let them cool before serving.

Grandma Grazia's paté recipe – Italian Cuisine

In the modern estate of the Cotarella family, among the green Umbrian hills, you don't live by wine alone: ​​you can also enjoy grandma's recipes

Aromas and flavors linked to childhood, to Sunday lunches with the family reunited in full force, to local recipes handed down from generation to generation. We are in Umbria, but almost on the border with northern Lazio: here the third generation of Cotarella family, a company rooted in the wine sector, composed of Dominga and her cousins ​​Enrica and Marta, continues to treasure the peasant cookbook of grandmother Grace.
«The home dishes that have always accompanied us are baked pasta, roast chicken with potatoes, fried potato donuts and our grandmother's pate, says Enrica. "A great classic of snacks was bread with rubbed tomato and, in summer, panzanella: wet bread seasoned with vegetables from the garden, local oil, salt and vinegar".
The chicken continues to be the free-range one, with very tender meat and crunchy skin, the eggs are those of the day, the smells just picked.
«In the lunch on holidays or birthdays there was never a lack of local ham, rigorously cut by hand with a sharp knife and trifle. All the recipes are offered today to Italian and foreign tourists who visit the Cotarella family headquarters in Montecchio with its cellars and choose to stop and eat. A moment of conviviality that goes beyond simple wine tasting , explains Enrica.

Cotarella family.

For the readers of La Cucina Italiana, here it is the recipe for grandma Grazia's paté which takes time, a lot of love and 14 ingredients.

Ingredients for 6/8 people

250 g chicken livers
250 g anchovies
1 sausage
100 g minced veal
Stale bread
1 bunch parsley
1 bunch of sage
1 bunch of rosemary
1 green apple
1 carrot
1 onion
A handful of capers
One and a half stalk of celery


Put all the ingredients in a medium-sized pot with the oil, remembering to remove the skin from the fresh sausage. Let it boil over low heat and, when cooked, add a slice of bread soaked in vinegar and squeezed. Blend everything and serve on toasted bread.

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Smoked salmon trout paté – Italian Cuisine

Smoked salmon trout paté


1) Remove the bones from the trout fillet with the help of fish tweezers and then break it up. Transfer it to a mixer and blend it until it becomes creamy.

2) Work the butter to make it creamy and mix it with trout, join a grip of salt, the zest of 1/2 lemon grated, thedill chopped and 2/3 ofchives shredded.

3) Transfer the mixture to a small 20×8 cm pan lined with a sheet of cling film and let it solidify in the freezer for about 20 minutes.

4) Cut the pate diced and serve decorated with pink grapefruit and theOrange peeled and cut into small pieces, the bread in boxes cut into squares and toasted, a pinch of black salt from Cyprus and thechives remained shredded.

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