Pumpkin pate with bacon
4 servings
110 minutes
Pumpkin pâté with bacon is an exquisite dish of European cuisine that combines the sweetness of pumpkin with the rich aroma of bacon. The origins of this recipe trace back to traditional autumn treats where pumpkin was a vital part of the diet. Roasted pumpkin absorbs the flavor of bacon, and the addition of nutmeg and basil adds sophistication to the dish. After being blended with eggs and baked, the pâté achieves a delicate consistency. It is perfect as an appetizer or as part of a festive table, especially in cooler seasons. Chilled pâté reveals its flavor nuances, and its velvety texture makes it a harmonious complement to crispy bread or crackers. This dish combines comfort and gastronomic pleasure, transforming ordinary ingredients into a culinary masterpiece.
1
Place strips of thinly sliced bacon (can be replaced with brisket) at the bottom of the baking dish.
- Bacon: 150 g
2
Place the peeled and cubed pumpkin on the bacon, drizzle with olive oil, and sprinkle with basil. Bake in a preheated oven at 180 degrees for 30 minutes. Remove the pumpkin from the oven and let it cool slightly.
- Pumpkin: 600 g
- Olive oil: 1 tablespoon
- Dried basil: 1 teaspoon
3
Transfer the pumpkin with bacon to a deep bowl, add sugar, nutmeg and blend into a puree using an immersion blender. While whisking, add eggs, salt and pepper.
- Sugar: 1 tablespoon
- Ground nutmeg: to taste
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Pour the mixture into a mold and bake in the oven for 40-45 minutes.
5
Remove from the oven, let cool. Carefully take out of the mold. Serve the pâté chilled.
