From appetizers to desserts, everything can turn into finger food. Including obviously the aperitif: here are five special recipes, with some tips to easily prepare them at home
From appetizers to desserts, everything can turn into finger food. Including obviously the aperitif. Literally finger food, finger foods have been entering strongly in all kitchens for some years thanks to the numerous recipes that can be included in the list of food to be consumed with your hands. Here are some examples of finger food strange and fanciful, also easy to prepare at home.
Meatballs with tuna, peppers and tomato
What is needed? A can of 125-gram tuna slices, a green pepper, two pickled tomatoes, 30 grams of breadcrumbs, an egg, salt, olive oil, seed oil, pepper and parsley to taste. It starts by shelling and beating the egg in a bowl; add a little salt and pepper and then mix the tuna in the same bowl, the dried tomatoes cut into little pieces and the pepper, previously made a cubes and sauté for five minutes in the oil. Mix all the ingredients and add a pinch of finely chopped parsley and breadcrumbs. When the dough becomes solid, balls are formed with the hands and yes fry in a pan with a little oil. Cook the meatballs until golden brown; then they are put to drain in a dish, remembering to cover it with absorbent paper, and finally serve the meatballs perhaps accompanying them with a sauce based on Greek yogurt or with a classic mayonnaise.
Anchovy croquettes
To prepare this strange but decidedly tasty finger food, you have to get: 250 grams of anchovies, 100 grams of breadcrumbs, 40 grams of pecorino cheese, a clove of garlic, an egg, a lemon and a sprig of parsley. Then they also serve, by eye, 00 flour, salt and pepper. The first thing to do is clean the anchovies well, removing the head and tail and making an incision in the belly of each of them, so as to open it. Remove the bones with your fingers, raised with a knife, and then rinse the anchovies well. Cut them into small pieces and place them in a bowl. Meanwhile, let the crumb in a plate full of water. It is well squeezed and joined to the anchovies, adding also chopped parsley and garlic together with the lemon rind. At this point, mix everything together and add the egg (beaten) and the grated pecorino. Adjust everything with salt and pepper and mix well until all the ingredients are mixed together. With the hands, then, they are made of croquettes as big as a walnut, using the dough. Finally, if you pass in the flour and fry the croquettes in a pan, with the oil already warmed up for just under a minute.
Cupcakes with ricotta and cherry tomatoes
Start by beating an egg in a bowl and mix it with half a glass of milk. Then add three tablespoons of flour and continue stirring until the mixture is smooth and creamy. Salt is adjusted and then in the same bowl, add 100 grams of fresh ricotta, two tablespoons of pistachio grain and five cherry tomatoes cut into pieces. Mix everything well and finally, after having greased with oil cups of aluminum, fill the latter with a ladle of mixture and bake at 180 degrees for about twenty minutes.
Black cabbage chips
For this recipe we start by washing the leaves of 250 grams of black cabbage. They are washed and dried with a cloth and then the leaves of their inner central part are deprived. Then prepare a cup in a cup sauce with six tablespoons of olive oil, ten grams of flaxseed and the same number of sesame seeds, plus salt and pepper to taste. Place the cabbage leaves on a sheet of parchment paper and brush with the sauce just created. Bake at 180 degrees for about ten minutes, being careful not to burn the cabbage leaves that, after this time, they will become tasty chips to be enjoyed for a decidedly unusual finger food aperitif. Leaves crunchy they can be broken with your hands, making them look like small ones chips, or enjoy in their entirety.
Rosemary lasagna with peas, tomato and primosale
To prepare at least four, serve: 200 grams of peas, half a white onion, 12 cherry tomatoes dry, 100 grams of primosale, four sheets of fresh pasta for lasagna, butter and salt. First we start by doing fry the onion in a pan; add the peas and a little salt and cook everything for about ten minutes. The sheets of dough are boiled in water for just under two minutes and then four aluminum cups are buttered: on each of these a sheet for lasagna is then laid, making the dough adhere well. Inside they put two tablespoons of peas, three dry tomatoes and the first salt already cut into cubes. Finally, the roses are baked for a quarter of an hour at 180 degrees and you're done.
Read also our FINGER FOOD TO PREPARE IN ADVANCE
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