Archive for the 'Appetizers'

Today I offer my welcome cake: I can almost every time I have guests and I like to remove from the oven a few minutes after their arrival so they can feel welcomed dall'avvolgente that releases fragrance and maybe start to taste it as finger food, chatting in the living room, awaiting the ready. And 'only good but also accompanied with cold cuts, cheeses and olives.

Ingredients for the dough:
500 g flour
1 cube of yeast
200 g water
100g milk
1 tablespoon olive oil
2 teaspoons salt
Ingredients for the filling:
10-12 cherry tomatoes
oil to taste
salt to taste

Procedure:
Did I leave the dough to rise for a couple of hours, or until he has at least doubled in volume. After this time, I turn the oven up and beginning to prepare the cake generously with oil greasing a pan pizza and stendondo the leavened dough. You have the privilege of trying to crush sull'impasto cherry tomatoes slightly. Sprinkle it with salt and oregano. Sprinkle with a little oil. Bake for 15-20 minutes.

This dish I have met during a pleasant dinner with my friends Clare and Charles Salentine on a farm with a very homely and friendly atmosphere. I tried to do it again as I had been indicated by the chef of the place, even if sincerely miss that home-prepared quid more given to the baking dish in the oven of the peppers. Since then I propose it often feels like an appetizer or as a side dish. The perfect bond between bread and peppers makes this dish is always appreciated ... I would recommend, however, not sparingly with OIL to be rich in order to allow the bread to dip in the sauce that is properly out of the cooking of the peppers.

Ingredients for 4 people
3 yellow peppers
3 red peppers
a handful of black olives
3 tablespoons of capers
4 tablespoons of olive oil
garlic
salt
pepper
 

Process
Wash the peppers, remove the cap, the seeds and filaments inside, then cut it into strips. In a casseruala heat the oil with the garlic, cut into small pieces. Fry the peppers for 7-8 min., Salt and pepateli. At this point add the bread crumbs and cook until evenly golden result. Add the capers and chopped olives, stir and cook everything for a couple of minutes. You can also serve them cold.

The summer is the return to the smells, flavors, colors ... Everything takes on a scent and taste that gives a good and even the sight, everything looks colorful and appetizing. I think for example to become so tasty vegetables that require the addition of a little salt, juicy fruit that becomes almost wanting to meet all'arsura summer, the spices for flavoring the terrace, added to the preparations, give those tones typical of summer, which gives the meat of pasture and open air and the fish that smells like 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 also a grove that casts a shadow on the sunny beach, the waves, a checkered tablecloth and good friends with whom to share a picnic.

Ingredients for 6 persons:
2 eggplants
2 onions
2 red peppers
4 medium zucchini
3 large tomatoes
2 medium potatoes
2 sprigs of fresh thyme
1 small bunch of basil
80 ml of 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 them to the other ingredients. Take a baking pan, grease it with 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 from time to time. Serve warm or at room temperature. The ratatouille is kept covered in refrigerator up to 3 days.

Undecided whether to publish or not this simple appetizers at the end ... Guess? I published! (_ ^ -) I hope I do not want to picture quality, but as I said in previous post that evening taken by the heat of cooking and photography I have confused the camera for a few precious ingredient and I handled it repeatedly with the greasy and oily hands, smearing the lens! Sorry! Anyway I could not offer this appetizer, which like the girelline below, are ideal for those who must act in advance, beginning to prepare something the night before, but who still want to taste and delicacies. The idea for this finger food is Misy , which not only has photographed all the steps to prepare, but he also took pictures of this one much more decent that I felt to publish. Thanks Misy!
Ingredients for 10 rolls:
2 zucchini,
100 grams of soft cheese,
100 grams of bacon,
pepper
Procedure:
Checked the zucchini and slice it lengthwise. Grill the zucchini on a plate on both sides. Once cooled, spread on grilled courgette stracchino, pepper and a slice of bacon roll out trying to keep out of the end of the zucchini. So roll up and stops to roll with a toothpick. Store in refrigerator before serving.

Continuous wave even Dinner with friends (see 2 posts below) and today I present this cheerful colors the appetizer table is prepared with ease and has a wardrobe of options to choose from depending on the night and tastes. I take me a little forward with the work I have prepared the rolls the night before and then cut them only an hour before the guests ... How to dress for my spindle I chose to dress half with tuna sauce and arugula and the other half with Parma, arugula and philadelphia, but you could pick any other combinations such as mayonnaise, cooked and mushrooms; Robiola and grilled vegetables, butter, salmon and salad, cottage cheese, salami and Songino ... well ... Set the feature Fantasia and have fun! (_ ^ -)

Ingredients for 12 swivels:
1 package of bread for sandwiches (4fette)
70 g of ham,
1 Philadelphia,
1 bunch of arugula,
For the tuna sauce:
2 cans of tuna in oil from 80g
30 g salted capers
2 salted anchovies
mayonnaise to taste.
Procedure:
Prepare the tuna sauce: cleanse the anchovies, capers washed under water and, with the bezel or with a mixer, chop until you get a mush. Put the tuna in a bowl and scatter with a fork, then pour the chopped anchovies and capers. Stir in the mayonnaise a little at a time and stir gently until mixture is smooth and creamy. Dial now rolls. Roll out each strip of bread for two slices tramezzini.Su spread the tuna sauce thus obtained and will spread the fresh arugula. On the other two spread the philadelphia, prosciutto and arugula. Gently roll up the slices and wrap in plastic wrap. Store rolls of bread stuffed in the fridge for at least an hour. Slice the rolls horizontally, still wrapped in plastic forming swivels. Remove the foil, place the swivel on a serving platter and serve.

Always keeping in theme 'Dinner with friends' (see post below) I finally prepared savory muffins! I really wanted to do it and I was waiting for the chance greedily. I therefore left this fixed point to make you turn around all the other dishes! And yes ... but we must start somewhere! And so it is coming off a nice dinner and semi-rustic to go vegan gradually to explain in future posts. I have served as the bread, which I deliberately omitted from the table, leaving the center for the entire dinner. Gianluca them hot favorites, it has not withstood the smell freshly baked, I, as a matter of organization, I have caused to serve cold, but they were the same welcome. I found them delicious, maybe trying to be redone a few variations 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: indecent pictures came 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 photos to your PC: all with the mark of Zorro! Sorry! Latest: The recipe has been kindly provided by Misy that I take this opportunity to greet and thank.

The savory muffins Ingredients for 12:
250gr of flour
200 ml of milk
2 eggs
50 g of butter
100g of cooked ham
100gr Provolino
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 compounds and dried the wet ingredients: In a bowl mix the eggs with the milk and melted butter but cold, except the Parmesan cheese together the flour, salt and yeast. Add to the bowl with the flour, ham and cheese cut into cubes. Then add the two compounds, mixing gently. Butter and flour muffin molds and pour the mixture for 2 / 3 of their capacity. Bake the muffins at 180 degrees for 30 minutes or until a toothpick slipping, do not come 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 try before you give the recipe to her dear mayor, who, having visited the blog , a source has come up with 'safe' to ask how to riassaggiare tasted this dish in a restaurant while ago ... and so we started to post! Dear Mayor is the recipe and photos (^ o ^) ...

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

Preparation:
Clean and well dried sage leaves. Prepare the batter by diluting the wine in a bowl with the flour and egg yolk. Whip the egg white and add it to the mixture gently trying not to take it apart. Heat the oil, meanwhile, take the stem of sage leaves, dip them first in the batter and then into the hot oil. After about 2 minutes voltatele and brown other side. Then drain them and let them drain on paper towels. Serve warm.

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

Ingredients:
350 grams of cooked chickpeas
80 g of extra virgin olive oil
1 clove of garlic
50 grams of lemon juice
3 tablespoons sesame seeds or two tablespoons of tahini (roasted sesame seed paste)
1 bunch of parsley
2 teaspoons ground cumin
Salt
Procedure:
You can prepare this pate whisking all the ingredients for a few minutes until the mixture is thick and smooth. To make the garlic more easily digested, eliminated the central part which is more green. Set aside half 'of the oil and parsley to dress and decorate the end.
If you have a Thermomix proceed like this:
Mince the garlic in the bowl and parsley for 5 seconds velocita'5. Add the sesame oil and 40 grams, then let cook for 8 minutes at speed 2. Pour 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 serve it on toast or bread if you want to Arabic.

Ingredients for 6 persons:
1 kg of octopus
2 large potatoes
a sprig of parsley
a clove of garlic
juice of 1 lemon
Oil in abundance
salt to taste
pepper to taste
Procedure:
Boil potatoes in salted water. Peel them and let them cool. Clean the octopus removing the entrails, or ask your fishmonger to do it trust. In a saucepan, boil the water slightly salty. Let it cook for 15-20 minutes the octopus. Past the time it takes to cook, drain, and once warmed, cut into pieces and place in a bowl. Cut into cubes and add the potatoes to the octopus. Season with lemon juice, parsley, some salt, pepper, a clove of garlic and plenty of oil. Place in refrigerator for 2-3 hours. Serve cold, better if prepared the day before.