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.
The toSamurai Food accessories o er all the necessities to create and present the ideal menu for every occasion: toothpicks, skewers, extralong, elegant and deluxe spits, with fl oral handles, ergonomic, hand-knotted and a heart shape, or "Kokeshi" in perfect samurai style, which recalls the handle of the sword of the ancient warriors Japanese. Simple and playful, they are practical, functional and accessories 100% natural, made of bamboo, pine wood and birch for consumption ecofriendly. 
For the Christmas 2019 the company has "hired" one team of food lovers to stage the food design in recipes. Here are some ideas. Starting from the splendidfruit christmas tree by Monica Bergomi – LA LUNA SUL CUCCHIAIO, which used mixed fruit, a carrot and a grapefruit as a base, drilled in the center and with a carrot planted in the 
Let's start with the appetizer / savory appetizer. Alessandra Davi – ALLE VEGGIE – has created gods mini pancakes to be inserted four at a time in the Skewers Love, spread with Hummus of chickpeas and enriched with seasonal crunchy vegetables. To be served on Gondolas Decor (decorated with a large green leaf 
There ghireland vegetarian housewife, mounted on a donut of homemade bread, also an idea by LA LUNA SUL CUCCHIAIO. The base wreath is made of rosemary twigs, soaked in a bowl for a few hours to bend them and be able to build easily. For mini-skewers there is only the embarrassment of fantasy! Starting with those with dried apricots, goat cheese and speck.
THE hamburger bun in format mignon they are the work of Maria Rosaria Fucci – PENTOLE MATTE. Stitched in LOVE skewers, can actually inspire different recipes for filling, from the sausage burger to the vegetarian one. Aperitifs, brunches, snacks … practically perfect at all times!
Let's move on to desserts. There chocolate cake everyone always likes it, but this time you can amaze your guests and children by presenting each slice like a pretty Christmas tree in Lollipop style! The proposal is by Angela De Santi – AKHYART, who used the Trendy straws for this pie stuffed with currant jam. As a 
There biscuit version is an idea by Alessandra Dall’Oso – DELIZIE IN QUOTA. A forest of shortcrust firs on trunks of Trendy Straws. The trick is to place the still melted dark chocolate between the straw and the back surface of the biscuit, so that when dried it acts as an adhesive. 