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.
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.