The Samurai recipe book of the Italian aperitif is made of small great ideas. Here are some and where to find it
The courses that accompany the aperitif are often called appetizers and perhaps it is no coincidence that Samurai, the company that produces the famous toothpicks and skewers for the table, signed the recipe book Samurai effect aperitif, a real tribute to the Italian aperitif!
To accompany Samurai in this summer adventure, Saclà and the Consortium for the Protection of Prosecco DOC serving small great recipes for a simple but tasty aperitif. The recipe book, available on the Samurai website from July 6, has been created in collaboration with 10 foodbloggers who expressed all their creativity on the subject.
If you want to download it, click here!
In the meantime, here's an aperitif aperitif!
Stuffed sweet omelette morsels
Recipe by Valentina Tozza @La Cucina che Vale
Ingredients for 4 people: 12 eggs, 1 generous spoonful of sugar, EVO oil
For the filling 1: 4 slices of raw ham, 100 g of robiola cheese, 8 fresh broad beans, 8 black olives
For the filling 2: 4 spoons of chickpea hummus, 4 dried tomatoes, 4 strings of chives, 4 leaves of salad
Presentation: Flower Skewers, Gourmet Dishes
Preparation: Beat the eggs in a bowl with the sugar and a drop of water. Grease a non-stick pan with a diameter of about 25-30 cm and cook half the dough at a time (or use two pans). Cook the omelettes covered for about 5 minutes or until cooked without turning them. Let it cool, if necessary put it in the fridge for a few minutes.
In the meantime, prepare the fillings: mix the robiola with oil and pepper, shell the beans, chop the olives and chop the chives. Make circles from each omelette with the help of a small pastry cutter or a coffee cup, you should get 8 for each pan. Spread 4 circles with the robiola, add the raw ham, some fava beans, the chopped black olives and close with a circle of omelette. Spread the hummus on the other 4 circles of omelette, add a salad leaf, a dried tomato, chopped chives and close with a circle of omelette.
Plating: Slice each portion with a Flower Skewer and arrange them on Gourmet Dishes.
Mini salmon burger
Recipe by Monica Bergomi @The Moon on the Spoon
Ingredients for 6 people: 6 small milk sandwiches (mini burger buns), 350 g salmon (fillet), 1 coppery tomato, salad, pitted black olives, 2 anchovy fillets in oil, 1 clove of garlic, half lemon zest, extra virgin olive oil
Presentation: Flower Samurai Gondole Deco skewers
Preparation: Drain the olives from the brine. Cut the garlic clove in half and remove the soul with a small knife. Blend the olives together, a clove of garlic, anchovies, grated zest of half a lemon. Add 4/5 tablespoons of extra virgin olive oil without stopping whipping until you get a creamy consistency. Cut the salmon steak, stripped of the skin, into squares of 5/6 cm per side, removing the fat, scald them for one minute per side in a very hot non-stick pan. Cut the sandwiches in half and lightly toast the inside using the same pan used for the salmon. To make the mini burgers, spread the olive paté on the bottom half, add a slice of tomato, the seared salmon cube and some salad leaves.
Plating: Close the mini salmon burger with the top of the sandwich and insert a Flower Skewer from above; serve each portion on the Gondola Decor.
This recipe has already been read 195 times!