Tag: pate

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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Artichoke Pate Recipe – Italian Cuisine – Italian Cuisine

  • 4 artichokes
  • 2 cloves of garlic
  • 2 sprigs of thyme
  • extra virgin olive oil
  • vinegar
  • salt

Peel 4 artichokes and stew them with 200 g of water, 30 g of oil, 20 g of vinegar, 2 cloves of garlic, 2 sprigs of thyme and salt in a covered saucepan; when boiling, lower the heat to low and cook for 18-20 minutes.
Eliminate garlic and thyme and blend the artichokes with their cooking liquid, salt and pepper. Serve the pâté with croutons or use it as a sauce for the pasta.

Recipe pork chops with rustic paté – Italian Cuisine

  • 4 pork chops
  • 200 g pork liver
  • 200 g pork net
  • 85 g butter
  • 75 g celery
  • 70 g shallot
  • 70 g carrot
  • 50 g onion
  • rosemary
  • sage
  • laurel
  • garlic
  • parsley
  • black truffle
  • dry white wine
  • broth
  • olive oil
  • salt
  • pepper

For the recipe of pork chops with rustic paté, cut the liver into small pieces and drain them in running water for 60 minutes. Sauté in 3 tablespoons of oil, the liver, 25 g of celery and the onion, in small pieces, a sprig of sage and rosemary, 2 bay leaves, a clove of garlic; when the liver is well browned, salt it, pepper it, discard the garlic and herbs and let it cool.
Reduce the shallots, the remaining celery and the carrot. Add everything in 3 tablespoons of oil and brown the chops bringing them halfway through cooking. Add salt and pepper, let it cool. Switch to the grinder the liver with its sauce, obtaining a very fine mixture; whip it with butter, salt, pepper and chopped parsley. When the chops are cold, spread them abundantly with the liver pate and truffle rings. Divide the network into 4 equal parts; wrap each of them in a chop. Place them in the pan already used to cook them, still with the sauce; add sage, rosemary and half a glass of wine, then bake at 200 degrees for 30 minutes.
When cooked, degrease the sauce by draining away most of the fat, then stretch it with a ladle of hot broth then pass it to the blender. With it you finally saute the meat.

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