Chicken pâté recipe with black olives
A fresh and tasty appetizer, I lightened the recipe by adding boiled potatoes and removing some butter. Cholesterol says thanks!
A Piedmontese recipe, to be served at summer lunches with fresh vegetables or at winter lunches accompanied by small polenta or bread croutons.
In this version with the addition of a central cherry tomato, just to make it summery and delicious…
It’s an old Piedmontese recipe, found in Goria’s historical books, when everyone would gather around the table on Sundays and grandmothers would serve sumptuous lunches. Now habits have changed, but nothing prevents us from enjoying dishes from the past, revisiting them in their history and culture, with a touch of light innovation.
Serve it with lots of fresh and crunchy vegetables, or as I did with a steamed salad seasoned just enough to contrast the aromas.
And as I always say, the recipes I propose are homemade, the quantities I write are indicative, just to give you a guideline; in everyday cooking, I use my own measurements, my taste… These are dishes I now know by heart and often don’t weigh anything.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Chicken, potatoes, butter, black olives
- 1.1 lbs chicken (Suitable for leftover chicken, roasted or boiled; deboned and cut into pieces)
- 7 oz butter (Soft, at room temperature)
- 4 potatoes (Depends on size, about half the weight of the chicken)
- 5 oz black olive pâté
- 3 cherry tomatoes (Depends on your mold)
- to taste salt
Tools
Blender, pâté mold, mixing bowls
Steps
Preliminary step! Prepare everything you need to avoid running around, having everything at hand makes everything easier. Blend the boiled chicken with the boiled and peeled potatoes, and the butter.
Divide into two parts and add the olive pâté to one half; mix thoroughly until you get a homogeneous mixture.
Check the salt in both portions.
Pour the light part into the mold, if you prefer, line it with plastic wrap to facilitate the removal of the pâté.
Level and arrange the cherry tomatoes, actually, you can add parsley leaves, or some capers, or olive slices; today I felt like doing this.
Add the dark part and give a composed shape. Cover with plastic wrap and refrigerate for at least three hours to firm up well.
Remove it from the mold…
And cut it into slices.
Decorate it as you like, I am a disaster with photos and time, so the final photo is missing.
It can be stored in the fridge; I don’t recommend freezing it, but it can be prepared without problems the day before. If desired, it can be rolled; create the first layer and then the second on top, using a cloth or baking paper, roll it carefully and form a salami, close it tightly; then cut into slices as usual.
