Tag: Prepare

New Year's appetizers to prepare in advance – Italian Cuisine

New Year's appetizers to prepare in advance


Organizing the dinner at home requires a lot of effort. So why not play in advance and prepare the appetizers first? Here are some simple ideas to satisfy all palates

Cooking for the new Year's Eve dinner, set up the table, welcome guests who arrive. There are many things to do if you have decided to toast the new year at home. It would therefore be a good idea to carry on with the work in the kitchen and not to arrive at the last minute to prepare all the dishes. In order not to find yourself with the pressure to finish everything in time, you could prepare the appetizers in advance. Here are 5 proposals to open the New Year's Eve dinner.

Salmon, avocado and cream cheese rolls

The salmon, avocado and cream cheese rolls they do not require great skills in the kitchen and not even a long time. In a bowl, mix 300 g of spreadable cheese With the'chopped dill and the last grated of a lime. Salt, pepper and put the mixture in a piping bag. Divide theavocado in two parts, remove the peel and cut the slices. Arrange them on a plate and drizzle them with the lime juice. Take a slice of salmon, you will need 160 g, spread the cream cheese over it, place an avocado stick in the middle and roll it to form a roll. Keep the rolls in the fridge until you bring them to the table.

Mini cheesecake with salmon and ricotta

A delicious idea to serve to guests and that can be prepared in advance, because it must be served cold, is the mini cheesecake with ricotta and salmon. To prepare three, you have to chop 60 g of savory biscuits like TUC. Melt 50 g of butter and when it is still hot pour it on the chopped biscuits. Stir in order to obtain a homogeneous mixture. Pour it in three circles, with a diameter of 7 cm, crush it and level it. Place them in the fridge. In the meantime, prepare the mousse. Jumbled up 100 g of cottage cheese with 100 g of Philadelphia, salt, pepper, add some Juniper berry, 1 tablespoon of vodka it's a bouquet of dill. Pour the mixture into the circles. Cut into strips 80 g of smoked salmon and decorate the cheesecakes. Leave to rest in the fridge for about an hour, remove the pasta bowls and serve at room temperature. For the more experienced, it is possible to prepare small discs of shortcrust pastry to be filled with the same filling (as in the photo in the gallery).

Shrimp marinated in orange and ginger

THE shrimp marinated in orange they are a fresh and appetizing appetizer, which brings the scent of the sea to the table. In a bowl, grate the orange juice and squeeze the juice. Take 400 g of shelled prawns, wash them and put them in the orange juice. Add 6 drops of lemon, 4 spoons of sweet & sour sauce, 2 spoons of oil, salt just enough and grate a piece of ginger. Turn the prawns well, cover with plastic wrap and put them in the fridge to rest for about 30 minutes. After the indicated time, take a pan, heat it for a minute and pour the prawns into the marinade. Cook for about 10 minutes on low heat. Leave to cool and serve.

Zucchini skewers

The courgette skewers they are a quick appetizer, tasty and does not require much effort to prepare. Clean 4-5 courgettes medium-large, cut into thin slices and grill them. Let them cool and salt. Cut the mozzarella cheese sliced. Take a slice of courgette and cover it with the baked ham and mozzarella. Roll up and skewer with a long toothpick. Continue in this way until you have finished the courgette slices. Align the rolls obtained side by side on the sticks. To decorate you can put at the ends a piece of tomato that gives a touch of color.

Sushi Italian version

In form it reminds sushi but in preparation it requires all Italian products. The sushi in the Italian version it's a nice idea to amaze your guests. In a bowl mix 250 g of squacquerone, 2 tablespoons of grated parmesan and a pinch of pepper. Take two slices of mortadella or cooked ham cut large and cut two squares. Spread the prepared cream cheese on it and roll the rolls on themselves. Wrap each roll in plastic wrap and put them in the fridge for about an hour. After the indicated time, take the rolls and cut them, obtaining pieces of them. Arrange them on the plate, sprinkle with the pistachio grain and with a thread of balsamic vinegar.

Prepare the gourmet panettone in three different ways – Italian Cuisine

Prepare the gourmet panettone in three different ways


The tips to prepare three different types of gourmet panettone, the prince of Christmas appetizers

As the sweet version of the panettone cannot be missing on the Christmas tables, so there cannot be the gastronomic version. King of Christmas appetizers, the gastronomic panettone you can fill it in a thousand ways, with fish, vegetables, colored mousses or with all the ingredients mixed together.

Here are our suggestions for making three versions, one more tempting than the other. Get yourself a panettone to stuff, we will take care of the sauces!

The gourmet panettone

The gourmet panettone it is one of the starters that we will absolutely find on the tables on Christmas day. If you don't know how to stuff it, we can offer you quick and simple ideas to make it even better.

All fish

First elaborate the bases that you will have to spread on the panettone disks. The first, with peas, prepare it by boiling the peas in a little water. Once cooked, blend them to obtain a homogeneous cream and season with salt. Do the same thing with the zucchini. You will make the third sauce by mixing together the mayonnaise with ketchup, Cognac and worcestershire sauce, to obtain a Cocktail sauce.

Begin to stuff the panettone: spread the pea cream on a disk, minced over grilled mackerel (there are already cooked fillets on the market) mixed with a little oil and lemon zest. Continue by adding two more panettone disks and spread the zucchini cream, mixed with a tablespoon of oil and half of vinegar. Place the cream of smoked swordfish on top and cover with two other disks. Finally roll out the Cocktail sauce on which you will rest boiled shrimp. Repeat the whole sequence a second time, close the panettone, let it rest a whole night and then serve.

With gourmet creams

Prepare one tapenade finely chopping black olives, capers, anchovies, add a drizzle of extra virgin olive oil, add some cream cheese and mix well, to create a homogeneous sauce. Roll it out on a panettone disk and overlap this cream with minced cooked ham mixed with mascarpone.

Overlap two discs and garnish again with a cream composed of chopped walnuts mixed with chopped Emmental and robiola cheese, again add two panettone discs and finish with a cream made by mixing the mascarpone with a pinch of wasabi. On this basis place slices of smoked salmon, ripe rocket leaves and mango slices. Reposition two panettone disks and restart the series from the tapenade. Close the gourmet panettone, let it rest in the fridge and serve the next day.

With vegetables

For this version of the gourmet panettone you will need artichokes, pumpkin and asparagus. Start with the artichokes: sauté them after cutting them into thin slices with oil, garlic and a glass of white wine. When they are cooked, whisk them and add them to the whipped cream. Spread this artichoke cream on a panettone disk and add some salmon eggs.

Overlap two disks and start garnishing with a cream that you will obtain by boiling and blending the pumpkin. At this, add the finely chopped almond and hazelnut slices, cover with two panettone disks and prepare the last cream.

Boil and blend asparagus; in the meantime, brown some scallops with a little oil and a pinch of salt. Cut them coarsely, place them on the asparagus cream and finish with flakes of tuna bottarga. Cover with two disks, resume the filling order, close the panettone and let it sit overnight so that the flavors penetrate well into the dough. Serve at room temperature.

It's not Christmas without Eggnog: here's how to prepare it – Italian Cuisine

It's not Christmas without Eggnog: here's how to prepare it


Made from milk, eggs and an alcohol part, it is perfect for winter evenings. If you love Vov and eggnog you can't not try it

A perfect drink for the Christmas evenings to sip hot, in the company of friends, perhaps in front of the crackling fire of a fireplace: it is the eggnog.
It is not the classic Vov as one might imagine, given its appearance and consistency, but it is very reminiscent of it.
Let's see what it is and how it is prepared.

What is eggnog?

It is an Anglo-Saxon drink based on raw eggs – hence the name eggnog – which are then sterilized by the addition of one alcoholic part.
The eggnog should generally be served on its own as it is almost a dessert and is very good almost warm hot, even if someone likes it more cold, perhaps accompanied by small dry pastries, such as the famous buttery English biscuits, the shortbread.
The consistency is similar to that of one eggnog, but it is lighter because inside there are egg whites whipped, or whipped cream, for the sweet tooth.
The peculiarity of this drink is that it should not be prepared using the electric mixer, but simply one hand whisk.

History of eggnogg

The origin of this drink is controversial.
It could come from posset medieval which was based on hot milk, wine and beer and flavored with spices, used as a natural remedy and very effective against ailments.
But according to other sources the eggnogg would derive from theegg'n'grog, a rum-based drink.
Certainly the combination of eggs, milk and alcohol is the basis, but spices and even the alcohol part can vary.
In fact in some recipes we will find bourbon, in others sherry and in others still whiskey.
There nutmeg is its characteristic and the cinnamon may or may not be, depends on taste.

The eggnogg recipe

Ingredients

600 ml of fresh cream
480 ml of whole milk
225 g of sugar
120 ml of Bourbon
half a teaspoon of vanilla extract
nutmeg and cinnamon

Method

Beat the cold egg whites until they fit.
Add the sugar and continue to beat by hand then pour in the egg yolks, vanilla extract, cinnamon and grated nutmeg.
Pour in the fresh whipped cream, always whipping and then the milk.
Finally add the Bourbon.
Refrigerate for a couple of hours and serve cold or heat it in the microwave.

Quick recipe

There is a very easy and fast variant of the original recipe.
Put 8 fresh eggs, 140 g of white sugar, 700 ml of whole milk, 475 ml of fresh liquid cream and 475 ml of rum or brandy in one shaker.
Quickly shake until creamy and serve with grated nutmeg.

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