Tag: Mini

Pandoro and salmon mini club sandwich recipe – Italian Cuisine

Ingredients

1 pc pandoro of 1/2 kg
150 g smoked salmon
100 g robiola
chives
lemon

Duration: 15 min

Level: Easy

Doses: 4 people

For the pandoro and salmon mini club sandwich recipe, cut the pandoro into horizontal slices, about 1 cm thick. Choose 3 from the central part, so that they are the most similar to each other in size. Place them on a baking sheet lined with parchment paper and toast them at 170 ° C for 4-5 minutes. Mix the robiola with a pinch of grated lemon zest and a few strands of chives cut into rings. Spread 2 of the three slices of pandoro with the robiola and arrange the sliced salmon on top. Overlap the pandoro slices and close the sandwich with the third, unfilled slice.
Cut it into four wedges and serve. Good to know With the rest of the pandoro you can prepare other canapes, to be filled with robiola and salmon, or with other assorted creams. We chose to spread the pandoro slices with the robiola because the dessert is already very rich in butter. Alternatively, you can use a butter foam: whip 50-70 g with a whisk, making it fluffy, then mix it with the chives and lemon zest. Finally, spread it on the pandoro and proceed as above.

Gourmet mini panettone recipe – Italian Cuisine – Italian Cuisine

Ingredients

300 g salmon fillet pulp
60 g smoked salmon
60 g robiola
12 slices of bread
6 milk rolls
sugar
Tabasco sauce
salt

Duration: 1 h 20 min

Level: Easy

Doses: 6 people

For the recipe of the mini gourmet panettone, chop the fresh salmon pulp into a tartare with a knife, collect it in a bowl, season with a teaspoon of sugar, one of salt and a few drops of Tabasco; mix well and marinate in the fridge for 1 hour. Also chop the smoked salmon with a knife.

Obtain 12 discs (ø 6 cm) from the slices of bread and cut the sandwiches into 3 layers. Mix the minced smoked salmon with the robiola and the marinated salmon; distribute this filling on the layers of milk bread and bread, keeping the caps aside.

Make 6 mini panettone, alternating the layers of milk bread with 2 discs of bread, close them with the caps and stop them with a stick. Keep them in the refrigerator until ready to bring them to the table.

Recipe Mini rice arancini with prawns and green beans – Italian Cuisine

To keep the arancini more compact, pass them in egg and breadcrumbs twice: this operation will also help to give the typical slightly pear shape as well as making the covering more robust and crunchy

Ingredients

500 g fresh prawns
500 g breadcrumbs
300 g Carnaroli rice
120 g clean green beans
50 g fresh ginger
50 g butter
50 g Parmigiano Reggiano Dop
30 g dried ginger
3 eggs
1 g celery stalk
1 carrot
1 spring onion
1 onion
dill
lemon
dry white wine
peanut oil
extra virgin olive oil
coarse and fine salt
pepper

Duration: 1 h 45 min

Level: Medium

Doses: 20 pieces

Clean shrimp, keeping the scraps: peel the tails and remove the dark fillet of the intestine. Put them in the fridge.
Collect the scraps of the shrimp and the heads emptied into a saucepan with the onion, carrot and celery, a pinch of coarse salt and 2 liters of water. Cook over low heat for 30 minutes from the boil, finally filtered, obtaining a broth.
Chop fresh ginger and mash it in a sieve to get the juice. Cut the dried one into cubes.
Chop the white of the spring onion and brown it in a saucepan with a drizzle of extra virgin olive oil for 2 minutes, then toast the rice. Deglaze with a splash of white wine and cook with the shrimp broth, adding it little by little until cooked, in about 15 minutes. In the last 6-7 minutes, add the green beans cut into spools.
Switch off, whisk the risotto with the butter and Parmesan, add the shrimp tails cut into small pieces, the ginger juice and the cubes, a drizzle of oil and chopped dill. Season with salt and pepper, spread the risotto on a tray, cover it with plastic wrap and let it cool.
Model it then in arancini as large as an apricot (about 50 g each); pass them in the beaten eggs, then in the breadcrumbs.
Fry them in peanut oil at 175 ° C for 3-4 minutes and drain on kitchen paper to remove excess oil.
Serve completing with grated lemon zest.