Tag: tartine

Champagne Tartine – 's Champagne Tartine Recipe – Italian Cuisine

»Champagne Tartine - Misya's Champagne Tartine Recipe

Mix mascarpone, chopped gorgonzola and champagne in a bowl (if you want you can add a pinch of salt), then leave it in the refrigerator for 1 hour.

Obtain the saplings from the bread and lightly toast them in a non-stick pan.

Let the canapes cool, take the cream from the fridge, mix it quickly and use it to fill the canapes (for a neater effect use a sac-à-poche like I did) and decorate with pomegranate grains.

The champagne canapés are ready, you just have to serve them and happy end 2021 everyone!

Tartine with radicchio – Recipe Tartine with radicchio di – Italian Cuisine

Cut the baguette into slices 1 finger high, then toast them in a non-stick pan with a drizzle of oil for 2-3 minutes on each side, until golden brown.

Finely chop the radicchio with a knife, then mix it with the cheese until you get a homogeneous mixture (I didn't add salt, but you can add a pinch if you want).

Wash the zucchini, cut it into slices and make small stars with a cookie cutter.

Fill each crostino with a little cream cheese with the help of a sac-à-poche with a star spout, then decorate with the zucchini stars.

The canapes with radicchio are ready, you just have to serve them.

Recipe Bignè and salmon and robiola tartine – Italian Cuisine

  • 450 g robiola
  • 80 g smoked salmon
  • 12 peeled and boiled prawns
  • 12 cream puffs ready
  • 3 slices of pumpernickel
  • chives
  • barbini of fennel
  • extra virgin olive oil
  • pepper

For the recipe of puffs and salmon and robiola canapés, finely chop the salmon, using a good kitchen knife. Put the robiola in a bowl, work it with 2 tablespoons of oil, then add a minced pepper, the salmon and a few rows of chives cut into tiny pieces.
Mix all the ingredients well until you have obtained a soft and homogeneous mass. Cut the slices of bread from each of 4 disks (12 in total). Transfer the mixture of robiola and salmon to a pastry bag with a smooth nozzle. Fill the 12 cream puffs with about half of the mixture. Squeeze the remaining on the 12 canapes of black bread. Garnish the latter with the prawns. Arrange the two types of appetizers on a suitable dish, place a fennel barbina on each tart and serve.

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