Tag: pate

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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The tapenade: more than an olive pâté! – Italian Cuisine

The tapenade: more than an olive pâté!

A Provencal sauce, excellent as a condiment for pasta, to accompany meats, vegetables and cheeses, but also on bruschetta and canapés

If we say France, what comes to your mind? Certainly Paris with the Eiffel Tower, but also the endless expanses of lavender fields that characterize the region of Provence. That's right from there, comes one of the tastiest sauces there is: the tapenade, a compound based on olives, capers and anchovies, to accompany second courses with meat, vegetables and cheeses, but also to be used as a sauce on pasta or to be spread on canapes or bruschetta.
In our gallery, you will find some curiosity on the tapenade, while below you can read the traditional recipe and some of its variations.

The tapenade recipe


To get about half a kg of product, get:

250 g of pitted black olives
50 g of pickled capers
20 g of anchovies in oil
extra virgin olive oil


First, rinse capers and anchovies under running water to desalinate them, then dry them with kitchen paper. Get a mortar, put all the ingredients in it and work them with the pestle, until they are reduced to a mush. Add the oil little by little, in order to thicken it and make it creamy. If you don't have a mortar, you can chop all the ingredients, finely cutting them with a knife.

The variations of the tapenade

There are those who add lemon juice to the tapenade, to give that sour note; those who, instead, season it with aromatic herbs in season; those who still flavor it with wine: in short, you can indulge your imagination. But the first version to try is always the original to taste it in all its goodness.

How to keep the tapenade

The tapenade can be kept in the fridge in a glass jar, covered with plenty of extra virgin olive oil to the brim, at least for about ten days.

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