Archives by category 'Appetizers'

Summer is the return to the smells, flavors, colors ... everything takes on a scent and taste good and that gives even the sight, everything is varied and tasty. I particularly have become so flavorful vegetables that require the addition of a little salt, the fruit becomes juicy as if to meet all'arsura summer, with spices that flavor as well as the terrace added to solid, impart those tones typical of summer, which gives the meat of fresh air and pasture, and the fish that smells of algae and plankton.
Today is a dish that describes the summer, there are all the ingredients: colors, smells, tastes, and with a little imagination, there is a grove that casts a shadow on the sunny beach, the waves, a checkered tablecloth and good friends with whom to share a picnic.

Serves 6:
2 eggplants
2 onions
2 red peppers
4 medium zucchini
3 large tomatoes
2 medium potatoes
2 sprigs fresh thyme
1 small bunch basil
80 ml olive oil
oregano (optional)
fresh chilli (optional)
salt

Procedure:
Clean and slice the eggplant, zucchini, tomatoes, peppers and potatoes into cubes of 2 cm. Slice the onion coarsely and add the other ingredients. Take a baking dish, grease a little oil, pour the vegetables and chopped vegetables, season with remaining oil, thyme, basil, salt and pepper if you like. Mix together and bake at 200 degrees for 30-40 minutes, remembering to turn the preparation time to time. Serve warm or at room temperature. The ratatouille can be kept, covered in refrigerator up to 3 days.

Indecision whether to publish or not this simple appetizer to an end ... Guess? I have published! (^ _ -) I hope I do not want to picture quality, but as I said in previous post that night taken by the heat to cook and photograph must have mistaken his camera for a few precious ingredient and I handled it repeatedly with greasy and oily hands, dirtying the lens! Sorry! Anyway I could not offer this appetizer that, like the girelline below are ideal for those who must be proactive, starting to prepare something the night before, but who still want to taste and delicacies. The idea of this is finger food Misy that not only has photographed all the steps to prepare, but also took pictures of this one much more decent that I felt to publish. Misy Thanks!
Ingredients for 10 rolls:
2 zucchini,
100 gr stracchino
100 grams of bacon,
pepper
Procedure:
Trim the zucchini and slice lengthwise. Grilled zucchini on a plate on both sides. Once cooled, spread on stracchino grilled zucchini, pepper and spread a slice of bacon trying to vacate the final part of the zucchini. Roll to roll and then stops with a toothpick. Store in refrigerator before serving.

Dinner with friends still continuous wave (see 2 posts below) and today I present you this cheerful colors the antipasto table is prepared with ease and has a wardrobe of options to choose from depending on the night and tastes. I take to forward with a little work I made the rolls the night before and then cut only an hour before the arrival of guests ... As clothes for my swivels I chose to dress half with tuna sauce and rocket and the other half with Parma philadelphia and arugula, but you could pick any number of other combinations such as mayonnaise, and cooked mushrooms, robiola and grilled vegetables, butter, salmon and salad, cheese, salami and ... well ... Songino Set function Fantasia and have fun! (^ _ -)

Ingredients for 12 swivels:
1 box of bread for sandwiches (4fette)
70 g ham,
Philadelphia 1,
1 bunch arugula,
For the tuna sauce:
2 cans of tuna in oil from 80gr
30 grams of salted capers
2 salted anchovies
mayonnaise to taste.
Procedure:
Prepare the tuna sauce: nectar anchovies, capers washed under water and, with the bezel or with a mixer, chop until a mush. Put the tuna in a bowl and scatter with a fork, then add the chopped anchovies and capers. Stir in the mayonnaise a little at a time and stir gently until blended and creamy. Dial now rolls. Spread each strip with a rolling pin tramezzini.Su two slices of bread spread the tuna sauce and there resultant spreading of fresh arugula. The other two spread the philadelphia, prosciutto and arugula. Gently roll the slices and wrap in plastic wrap. Store rolls of bread stuffed in the refrigerator for one hour. Cut rolls horizontally still wrapped in plastic forming of the walker. Remove foil, arrange the swivels on a platter and serve.

Always remaining in the theme 'Dinner with friends' (see post below) I have finally prepared the savory muffins! I really wanted them and I was waiting for the chance greedily. I therefore started from this point you stop to turn around all the other dishes! And ... you gotta start somewhere! And so is coming off a nice dinner rustic and semi-vegan I'm going to explain away the next post. I have served as bread, which I have voluntarily omitted from the table, leaving the center for the entire dinner. Gianluca them hot favorites, has in fact resisted smell freshly baked, I, as a matter of organization, I owed them served cold, but were welcome anyway. I found them delicious, maybe trying to redo some variation with other vegetables and cheese ... I'm sure I'll take the muffin-mania rages on most foodblog! Official! CONTAGIOOOOOOOOOOOO! Last thing and then I close: the photos came indecent because: 1. it was evening and there was plenty of light, 2. I smeared the lens with greasy paw and, unfortunately, I realized when I saw the pictures to your PC: all with the sign of Zorro! Sorry! Latest: The recipe was kindly provided by Misy that I take this opportunity to greet and thank.

Ingredients for 12 muffins savory:
250g flour
200 ml milk
2 eggs
50 g butter
100g cooked ham
100gr eagleman
50 g grated Parmesan cheese
1 packet of instant yeast powder
1 teaspoon salt
Procedure:
Proceed as usual in the preparation of muffins forming two separate compound for wet and dry ingredients: In a bowl mix eggs with milk and melted butter but cold, except the flour together the Parmesan cheese, salt and yeast. Add to the bowl with the flour, ham and cheese cut into cubes. Then add the two compounds, mixing gently. Grease and flour the muffin tins and pour in the mixture for 2 / 3 of their capacity. Bake the muffins at 180 degrees for 30 minutes or until toothpick inserted, it comes out clean and dry. Let cool before serving.

This afternoon I went to Paola for a coffee and something had to be fast, but then the other between a chat and told me about this wonderful appetizers prepared as a test before giving the recipe to his dear Mayor who, having visited the blog , has created a source 'safe' that ask how to riassaggiare tasted this dish in a restaurant years ago ... and so we started to post! Dear Mayor here is the recipe and photos (^ o ^) ...

Ingredients (4 servings):
30 leaves fresh sage leaves with large, long-stemmed
125 g flour
1 egg
salt
100 ml white wine
oil for frying

Preparation:
Peel and dry the sage leaves. Prepare the batter Blurring the wine in a bowl with flour and egg yolk. Whip the egg whites and add to the mixture gently trying not to dismantle it. Heat the oil in the meantime to take the stem leaves of sage, the first dip in batter and then in hot oil. Turn them over after about 2 minutes and allow to brown other side. Then drain and leave to drain on paper towels. Serve warm.

Following the trail of intriguing recipes, here's another creation of Katia. It 'an Arab recipe, made with chickpeas and tahini, a sesame sauce that can be found in ethnic supermarkets but can also be prepared easily at home with toasted sesame seeds and shake in a blender with olive oil. It' s a simple dish in 'running, but unmistakable taste. So if you want to impress your guests, delicious with flavors but always present proceed as follows ...

Ingredients:
350 grams of cooked chickpeas
80 grams of extra virgin olive oil
1 clove garlic
50 g lemon juice
3 tablespoons sesame seeds or two tablespoons of tahini (toasted sesame seed paste)
1 sprig of parsley
2 teaspoons cumin powder
Salt
Procedure:
You can prepare this paste whipping all the ingredients for a few minutes until the mixture is thick and smooth. To make the garlic more digestible, eliminated the central part which is more green. Set aside half 'oil and parsley to dress and decorate the end.
If you have the Thermomix Proceed as follows:
Mince the garlic and parsley mouth for 5 seconds velocita'5. Add 40 grams of sesame oil, then let cook for 8 minutes at speed 2. Put the chickpeas, lemon juice and cumin, salt to taste and blend for 2 minutes at speed 5. Pour the remaining oil and mix for 10 minutes at speed 4. Keep the mixture in the refrigerator before serving. Serve as an appetizer and Accompany with toast or bread if you want to Arabic.

Serves 6:
1 kg octopus
2 large potatoes
a sprig of parsley
a clove of garlic
juice of 1 lemon
oil in abundance
salt
pepper
Procedure:
Boil the potatoes in salted water. Peel and let cool. Clean the squid by removing the innards, or ask your fishmonger to do so trust. In a pot boil the water slightly salty. Let cook for 15-20 minutes the octopus. Past the time to cook, drain and, once cooled, cut into pieces and place in a bowl. Cut the potatoes into cubes and add them to even octopus. Season with lemon juice, parsley, some salt, pepper, a clove of garlic and plenty of oil. Put in refrigerator for 2-3 hours. Serve cold, preferably prepared the day before.