If you love them appetizers with puff pastry, you will surely have recognized the king of our cover. Yes, it is he, the rustic Lecce! A puff pastry stuffed with tomato, mozzarella or bechamel And that's it. Fragrant, greedy and rich, it is perfect both for preparing appetizers with single-portion leaf pasta, both for a quick and tasty lunch. Don't you remember how they do it? Here is our recipe!
And here comes the fun part. Because when we have to prepare appetizers with ready-made puff pastry, we are always undecided on the best format. The answer is in the form of the pan, of course, but not only. The round format is ideal for preparing very stuffed savory pies because this shape will help you to coat the edges and contain the filling, but also for recipes that they recall pizzas and big sandwiches. A very nice idea, for example, is to cook two discs of round puff pastry and serve it in the center of the table, stuffing it with fresh crescenza type cheese and ham or mortadella.
This format is suitable for preparing appetizers that require preparation of strips of puff pastry like the breadsticks, croissants, cannoli and all the recipes that suggest that we wrap the dough around vegetables, fish or cheese cuts. But the rectangular shape is also perfect for preparing savory pies without cover, perhaps using the same pan that we use to make pizza by the slice. Choosing a mold with an elongated shape will then ensure an optimal result!
Puff pastry is perfect for preparing single portion appetizers without difficulties. If we want to offer round tartlets, it will be enough use a cup to cut out the base of our recipes. If we want to prepare a puff pastry raviolone instead we will only have to place our filling in the center of the dough cut with the cup and fold the dough in two.
For a decorative and even more crunchy effect, decorate the puff pastry with a mix of toasted seeds such as white, black sesame and poppy seeds. To make them adhere well to the surface, just put them on the dough after brushing it with the egg before baking.
In a "strange" period like the one we are experiencing with the emergency Coronavirus, it is important to look for a little fun even in everyday life, even while staying at home.
That's why we advise you to treat yourself occasionally homemade aperitif with your family or close friends.
But prepare it well, with a beautiful set table, a good cocktail, cutlery, plates and "real" glasses, to pamper yourself and pamper those who are with you.
Prepare a cocktail at home if you really want to impress your guests.
Wine, beer, various drinks and fruit juices would be discounted, while a cocktail will be a surprise.
Be on the safe side with a classic: lo spritzer.
A cocktail that always puts everyone in agreement, light enough and sparkling at the right point is it spritzer.
It can be done with the bitters or with theAperol, with the still or sparkling white wine or with the prosecco, and finally with sparkling water or soda. However, they can never be missing orange slices. We suggest you this classic recipe.
To prepare it, mix in a large carafe 400 ml of Aperol, 300 ml of prosecco or other sparkling wine and 100 ml of sparkling water.
Then add many ice cubes and an untreated orange cut into fairly thin slices.
Spritz should be served cold, but you can prepare it first, keep it in the refrigerator and add only the ice at the end.
Let's move on now to appetizers because the aperitif cannot be only based on olives and chips in an envelope.
You can bring many delicious to the table finger food very quick to prepare, but very original and tasty.
Here are five ideas that we like very much.
Small ones delights to munch on they must never be missing in a standing aperitif.
So try i parmesan shortbread which are prepared simply by mixing 125 g of 00 flour, with 80 g of butter, 100 g of Parmigiano Reggiano, salt and pepper. Once you have formed a compact dough like a pastry, roll it out and cut it with the molds you prefer and bake at 180 degrees for 10-15 minutes in a static oven. You will get fragrant and crumbly cheese-flavored biscuits.
For the crackers instead mix 150 g of 00 flour with 4 tablespoons of seed oil, 2 tablespoons of extra virgin olive oil, a pinch of salt and a mix of salt and spices to taste.
Roll out the dough very thinly and cut it into many rectangles.
Bake at 200 degrees in a static oven for about 5 minutes.
For a super crackling result, use the machine to prepare the dough to obtain a very thin sheet.
If you have a nice amount of ready wraps you are halfway there,
Heat them slightly in a pan on both sides and then stuff them as you prefer and with what you have.
They cannot be missing soft cheeses like crescenza, stracchino or even ricotta and stracchino because this freshness and creaminess makes the difference.
You can then add a classic sliced and a few leaves of rocket or lettuce, or opt for an al version smoked salmon or still with grilled vegetables. An unusual, colorful and very tasty combination is with the chicory simply seared in a pan and seasoned with oil, pepper and salt.
Once the wraps are stuffed, roll them up and close them in plastic wrap until ready to serve cut in half or in slices, in this way they will keep the roll shape.
There quinoa, everyone knows by now, it is not a cereal, but it is a rich source of protein.
With quinoa you can prepare many things, but above all tasty bowl.
We thought of offering you one that you can serve either in small single-serving bowls or in a large container.
The funny thing about this recipe is that you can compose it in a thousand different ways.
First prepare the quinoa by cooking it in boiling water and once it is swollen, drain it and let it cool.
Meanwhile, apart from the mix songino, with the steamed edamame, of the avocado slices, of the strips of red cabbage and carrots a julienne.
Season with oil, salt and lemon juice and then add the quinoa.
If you don't like red cabbage, use cabbage or iceberg salad and if you want, add salmon or primosale cubes.
Also in this recipe you can unleash all your creativity, but if you don't have much in the kitchen then let's start from the basics.
Bake an egg in a saucepan, immersed in cold water and when the water has boiled, wait 8 minutes.
Drain the egg and cool it under running water, then remove the shell and cut it in half.
Remove the yolk and mix it with tuna, capers and mayonnaise.
With this mixture fill the eggs again and serve them.
You can also blend the yolk with other ingredients if you don't like tuna.
Try for example with avocado, lemon and tabasco, or with i cherry tomatoes in oil and a drop of mustard.
You read that right, let's just talk about potato gnocchi, and yes, we fry them.
Not everyone knows that gnocchi can become a delicious crunchy finger food.
In fact, the dough for the gnocchi is nothing more than a mix of mashed potatoes and mixed with flour and eggs.
Who forbids us to fry or bake everything in the oven? Have you ever thought about it?
Same thing goes for i fresh tortellini and for other stuffed pasta.
Even the egg noodles you can fry them and don't imagine the goodness!
How do we proceed? Just dip the raw dumplings directly into the boiling seed oil, wait for them to turn golden and then drain them.
Serve them with a homemade ketchup.