Tag: finger

Five Christmas finger food appetizers – Italian Cuisine

Five light and tasty proposals for an aperitif standing before the most awaited dinner of the year: Christmas Eve

Missing less and less to the mother of all dinners: that of the eve of Christmas According to tradition, in this special evening, fish-based specialties or meat-free dishes are preferred. So, how to prepare for this meal expected by all? How to whet your appetite with something tasty according to the rule, but to eat quickly and informally? Let's take a look at some proposals for Christmas finger food appetizers for a standing aperitif.

Christmas appetizers: cherry tomatoes with sea filling

Among the Christmas finger food appetizers, tomatoes with sea filling are available to everyone and can be prepared in less than an hour. For four people, 120 g of pulp are needed crab, 20 cherry tomatoes, chives, mayonnaise, lemon and salt to taste. Start by depriving the tomatoes of the upper caps, but don't throw them away because we will need them later! Empty them with a dig to put them upside down on a wire rack in order to let them drain. Mix the crab meat with a tablespoon of mayonnaise and season it with a few strands of finely chopped chives, seasoning salt and a little lemon to give the right acidity. This compound will be used to stuff the tomatoes which, finally, will be closed with the caps left initially aside.

Carrot rolls with goat robiola

Only three quarters of an hour for the preparation of this simple but tasteful dish. For 6 people, 120 g of goat robiola, 2 carrots, chives, lettuce and pepper grains are sufficient. The potato peeler helps us peel the carrots and cut them into strips to steam for a few minutes (depends on the thickness!). After draining and drying, wrap them around a cube of robiola to bind with a drizzle of chives previously scalded in boiling water. We heat the rolls in the pan being careful not to melt the cheese and then serve with the lettuce and ground pepper.

Christmas finger food appetizers: envy with pears, nuts and taleggio

Less than half an hour for an infallible proposal regarding the appetite of a large group of diners. For 8 people serve 300 g of taleggio at room temperature, 80 g of cow's milk ricotta, 16 leaves of Belgian envy, an Abate pear, acacia honey, sweet paprika, chives, walnuts, extra virgin olive oil and pepper to taste. After removing the crust of the taleggio and having it cut into cubes, mix it with the ricotta using a fork. The objective is to obtain a sufficiently creamy, even non-homogeneous, mixture. Add a sprig of chives cut into bobbins and freshly ground pepper. The walnuts? After having shelled them, you have to chop them coarsely. The pear? After having peeled and shredded it, cut it into pieces. In a separate bowl, place a spoonful of honey to be perfumed with a teaspoon of sweet paprika. Heat a pan with a drizzle of oil, pour the honey and paprika and, when everything starts to sizzle, add the diced pear. After just two minutes, we remove from the fire. The pear, in fact, will serve us to compose the filling of envy with the taleggio cream and walnuts. To give more spiciness, why not finish the work with freshly ground pepper or a pinch of paprika? Final decoration with some chive curls before serving.

Hazelnut-flavored lady's kisses with goat cheese

Lean preparation for a successful result with only half an hour of work. For 6 people, serve 200 g of hazelnut flour, 200 g of Parmigiano Reggiano grated, 80 g of goat cheese, extra virgin olive oil, salt and pepper to taste. After mixing the hazelnut flour with the grated Parmesan, we crush the mixture into a multiple silicone mold with hemispheres 3 centimeters in diameter. For this preparation we can also make use of the microwave oven: just a minute, a minute and a half at most up to 750 Watt to cook everything and stuff the cookies paired with the goat mixed previously with salt, pepper and a drizzle of extra virgin olive oil olive.

10 finger food with nuts – Italian Cuisine

The walnuts have now been harvested, so here are some ideas for preparing delicious finger foods

Did you know that the best nuts are those that are harvested not yet ripe in September, when is the green husk covering them still fresh and not completely detached?
They are so good only for a few weeks, so take advantage of it.

If you love nuts, collect them yourself and then let them dry naturally.
You will notice that the taste is different from that of the already shelled walnuts found in the bags and when they are not yet ripe they have a decidedly different taste than we know.

There are so many qualities of nuts, but today we want to talk about the most common nuts, those that we collect in the woods and find in the banks of our trustworthy greengrocer.
You must know that they are rich in properties and are good for the heart because they contain good fats that fight cholesterol. All nutritionists recommend munching on a handful of nuts every day when there is a drop in sugar or just having a snack because they are an excellent source of energy and help the body recharge, like all nuts.

We want to offer you some quick recipes to bring to the table 10 very tasty finger foods prepared with nuts.

Nut pieces

A finger food that is prepared in just a few minutes and with just two ingredients. Just take a whole shelled walnut and divide it perfectly in half to stuff it with a teaspoon of mascarpone or gorgonzola. They are eaten as bon bon.

Pears and nuts

This is a delicious appetizer, but it can also become a dessert. Cut the pears into cubes and place a small piece of Parmesan and a walnut on each. If you want, add a little honey.

Celery and walnuts

This is a very famous finger food that we often find in buffet tables. Just cut a stalk of celery into small pieces and stuff the inside with a mascarpone and gorgonzola based cream. The final touch is precisely a walnut.

Truffles with walnuts

These are the classic cheese balls that eat one and then another and others. They are prepared by mixing 100 g of ricotta with 50 g of Parmesan and 50 g of goat cheese and then, once balls are formed, they roll in the chopped walnuts.

Spirals with nuts

This is a very nice finger food to serve. Simply roll out long slices of pancarrè with a rolling pin and fill them with a cream made from chopped walnuts with mascarpone and complete with speck and rocket. Roll up everything, let it cool in the refrigerator and then cut into slices.

Stuffed figs

A typically September finger food based on figs and nuts. It is prepared by cutting figs in half and filling them with sheep's milk ricotta, a drizzle of honey and a walnut. It can also become a dessert.

Walnuts and marzipan

As in the recipe of walnut and gorgonzola bites, stuff the walnuts, but with almond paste (marzipan) and then drown them in the melted chocolate before letting them cool in the refrigerator for a few hours.

Greek yogurt mousse

A dessert to serve in small single-portion glasses. It is prepared by gently mixing the whipped cream with the same amount of Greek yogurt. Then abundant liquid honey is added and everything is decorated with walnuts, according to the best Hellenic tradition.

Fast Brownies

This is a simplified recipe of classic American chocolate desserts. Just mix 280 gr of hazelnut cream with two eggs and about 70 gr of sifted flour. Pour the mixture into a buttered baking dish and decorate the surface with the walnuts. It is cooked at 180 ° for 10-15 minutes.

Dried fruit cake

This cake is prepared with only three ingredients: dried fruit, sugar and eggs. Just toast 250 grams of dried fruit including walnuts, hazelnuts and almonds and then chop everything roughly. Separately whip 4 egg yolks with 170 grams of sugar and the egg whites until stiff in another container. Mix everything very gently and cook in the oven at 180 ° for about 35 minutes.

Five strange finger foods for the aperitif – Italian Cuisine

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.

Gordon Ramsay Recipes