Pâté de campagne breton
Tout • France
À propos de Pâté de Campagne Breton
IGP Breton coarse country pâté with pork liver and onions
How to Make Pâté de Campagne Breton (Traditional & Healthy Version)
Pâté de Campagne Breton is a classic appetizer from Brittany, France, renowned for its rustic charm and rich flavors. This traditional French pâté is crafted with a combination of lean pork, aromatic herbs, and subtle spices, creating a savory spread that embodies the spirit of Breton countryside cuisine. The dish dates back centuries, originally made by rural families using locally sourced ingredients and simple preparation methods. Its hearty, earthy taste makes it a staple at communal gatherings and family meals, often enjoyed with crusty French bread and pickles. Choosing Pâté de Campagne Breton as an appetizer introduces guests to the authentic flavors of France. The recipe below offers a health-conscious interpretation without sacrificing taste, ideal for those tracking calories or seeking balanced nutrition. With its rich protein content and wholesome ingredients, this pâté is both satisfying and nourishing. Its rustic texture and aromatic profile make it a standout addition to any meal, perfect for international audiences eager to explore French culinary traditions in a lighter, modern way.
Ingrédients(pour About 100g per serving, spread on wholegrain French bread)
- 200g Lean pork shoulder (Épaule de porc)
- 50g Chicken liver (Foie de poulet)
- 1 small Onion (Oignon blanc)
- 2 tablespoons, chopped Fresh parsley (Persil frais)
- 1 clove, minced Garlic (Ail)
- 1 Egg (Œuf)
- 1 teaspoon, chopped Fresh thyme (Thym frais)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper (Poivre noir)
- 1 tablespoon Crème fraîche light (Low-fat, optional for creaminess) - facultatif
Instructions
- 1
Preheat oven to 180°C (350°F). Prepare a small loaf pan or ramekins with parchment paper or lightly grease.
5 minutes
Ensure even cooking by lining the pan.
- 2
Finely chop pork shoulder and chicken liver. Place both in a mixing bowl.
3 minutes
Use lean cuts to reduce fat content.
- 3
Add minced onion, parsley, garlic, thyme, salt, and pepper. Mix thoroughly.
5 minutes
Mix by hand for even distribution of herbs.
- 4
Crack the egg into the mixture and add crème fraîche if desired. Combine until smooth.
2 minutes
Egg binds the pâté, making it sliceable.
Pourquoi ce plat est sain
By choosing lean meats and minimizing added fats, this recipe aligns with healthy eating goals. It is lower in calories and saturated fat compared to traditional versions, making it suitable for calorie-conscious individuals. The inclusion of fresh herbs and vegetables adds micronutrients, while serving it with wholegrain bread supports digestive health. This balanced approach makes Pâté de Campagne Breton a nutritious appetizer, ideal for those seeking authentic French flavors without excess calories.
This Pâté de Campagne Breton is packed with high-quality protein from lean pork and chicken liver, supporting muscle repair and satiety. Herbs like parsley and thyme provide antioxidants and vitamins A and C. Using low-fat crème fraîche and wholegrain bread reduces saturated fat and boosts fiber intake. The dish supplies essential minerals such as iron, zinc, and selenium, vital for energy and immune health.
Astuces
- 💡Tip 1: Use freshest herbs for best aroma and flavor.
- 💡Tip 2: Let pâté rest after baking for easier slicing.
- 💡Tip 3: Pair with cornichons and wholegrain bread for a classic French experience.
Conservation et service
Store pâté in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Serve chilled or at room temperature.
À déguster de préférence: Breakfast or Lunch
Informations nutritionnelles
| Nutriment | Pour 100g |
|---|---|
| Énergie | 275.0 kcal |
| Protéines | 14.0 g |
| Glucides | 2.0 g |
| Lipides totaux | 23.0 g |
| Fibres | 0.0 g |
