Generality
"Paté" is a French term that literally means "pie"'; its discovery must be combined with the culinary methodological differentiation of the various techniques of "patisserie", or pastry.
Paté is a pounded or chopped food, with a soft and / or spreadable consistency, based on cooked ingredients such as: offal, meat, fish products, vegetables, etc. It can be eaten fresh or at room temperature.
The essential ingredients for the formulation of the paté are:
- main element or elements (cooked according to the right process)
- a fat source (butter, oil, lard, margarine)
- salt, spices and herbs.
The process for the production of the paté includes: cooking the essential ingredient, beating in a mortar with fat, salt and spices, and final cooling. NB. Paté is NOT synonymous with mousse.
Historical notes on paté: the most famous paté is the French fatty liver of goose (foie gras); this food product, which is produced with the offal of animals subjected to forced fattening (an ethically unacceptable practice), represents nothing "other than evolution. of much older techniques. Already 1500 years before the birth of Christ, in the Middle East and North Africa - and later in the classical era with the Roman people - it was learned that, by forcing the feeding of cattle for slaughter, it is possible to obtain a liver bigger, fatty (effect of fatty liver disease) and intense taste. The progenitor of foie gras pate is the ficantum Roman (food obtained from the fattening of cattle with figs).
Hygienic aspects
storage: paté is a rather delicate food; it was created with the intention of providing a tasty and easy to preserve dish but, on an in-depth analysis, it seems that the preservation of the paté is not a characteristic to be neglected. First of all, it is essential that the pate is kept at low temperatures to reduce bacterial proliferation. Furthermore, we remind you that, if NOT added in antioxidants, the product tends to turn brown and rancid very quickly. To avoid this deterioration, it is also a good idea to coat and vacuum the paté during refrigeration or, alternatively, immerse it in food gelatin.
ATTENTION! Paté is a product with a high risk of bacterial contamination; despite being rich in added fats, its shelf life is inevitably compromised by the very fine cut of the cooked ingredients; these, coming into contact with atmospheric bacteria or with the work surfaces or with the operator himself, are characterized by a very large contact surface and provide already partially digested nutrients (thermal hydrolysis and physical denaturation) favoring the differentiation of pathogens. One of the microorganisms most frequently involved in canned pâté is also one of the most dangerous, the Clostridium botulinum.
Gastronomic characteristics
The paté can be eaten fresh, compacted, thinly sliced, spread on bread, inserted into other cooked preparations, etc. Liver and / or crusted meat pâté (bread, shortcrust pastry, puff pastry, etc.) and terrine pâté are well known.
There are also sausage pâtés; among the best known are: the leverworst or leberwust, the meatloaf and the leverpostej.
From the food technological point of view, some forms of conservation have been developed that are different from the classic refrigeration; examples are the paté in a tube and the paté in a tin. On a global level, this last technique interests innovative pates more than traditional ones.
The pate should be consumed in food and wine association with different products based on the composition of the food itself; in general, for those of meat and offal, fragrant and dry wines with an alcohol content proportional to the fatness of the dish are preferred.
Nutritional properties
The pates are not all the same but generally they share the remarkable overall lipid and caloric intake. The lipids - added or proper to the main ingredient - can be predominantly saturated fatty acids (if deriving from animal sources: liver, meat, butter, lard, etc.) or unsaturated (if deriving from vegetable sources: olives, vegetable oil, etc.) .). All pates are contraindicated foods in the case of a low-calorie diet aimed at weight loss but, while the former have a negative effect on cholesterol metabolism, the latter should be at least harmless (based on the type of oil used in the formulation).
All meat and / or liver-based pates are very rich in cholesterol and iron (mineral salt often lacking in people suffering from iron deficiency anemia).
Black Olive Paté
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Nutritional values
Nutritional composition per 100g of rabbit, liver, chicken and ham Paté - Reference Values of the Food Composition Tables - INRAN
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