Tag: appetizer

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Savory Crampets with potatoes peel

Savory pancakes with potato peel

Today’s recipe is a little full of carnival, as we make the Crampets. These  are a little different, first of all because they are with salt and potato peel.

I know that the web revolves recipes with potato peel, but that one could use in the kitchen know long. One day a few years ago, entering the house of my mother-in-law at lunchtime, I see her  handling these peels asked her “Do you cook it”??? She had just fried like potato chips, today I propose in the batter: Savory pancakes with potatoes peel

Savory pancakes with potatoes peel
 
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Savory pancakes with peel potatoes, a side dish or appetizer for the poor that is enjoyed by all
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • Peel 5 medium potatoes
  • 1 egg
  • 6 tablespoons of flour
  • milk as much as necessary
  • a pinch of salt
  • nutmeg as much as necessary
  • olive oil
Preparazione
  1. Wash thoroughly with baking potatoes, peel the skin leaving a little thick, so that there is still a bit of potato attached.
  2. Prepare the batter with egg and flour, adding a little milk at a time until you have a compound rather dense.
  3. Add salt a little and add a pinch of nutmeg.
  4. Heat a little olive oil, dip the peels in the batter and place in pan. Turn over after two minutes and drain them when they become beautiful red.
  5. Add salt to taste and eat them hot immediately

The portion is for 4 people, but if you’re fond of two fairies out! ciaoooooo

Savory pancakes with potato peel 1 Savory pancakes with potato peel 2 Savory pancakes with potato peel 3

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Puglia bagels with kamut flour homemade

Puglia bagels with kamut flourcascata

Taralli pugliesi or Puglia bagels with kamut flour. Tarallo is a kind of bagel from Southern Italy.

Do you remember the stocking of the Epiphany??? My daughter wants the bagels and so I decided to make them homemade! it was easy, turning between cookbooks paper and web, here is the recipe. I decided to do it with kamut flour, since I love it, Taralli pugliesi or Puglia bagels with kamut flour:

Puglia bagels with kamut flour homemade
 
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Puglia bagels with kamut flour homemade of course, home made, with the lightness of kamut flour.
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 250 g of flour Kamut
  • 100 ml white wine (prosecco for me)
  • 65 ml of oil
  • 1 teaspoon salt
Preparazione
  1. Add the salt to the flour
  2. Place a mound in the center,joint the oil, and then begin to knead with wine.Form a homogeneous mixture, cover with plastic wrap and let it rest a half hour.
  3. After Try to form cylinders of about 4 cm long and close.
  4. Spread on a floured surface to line up all the bagels prepared.
  5. Boil the water and put the bagels, when they come to surface they are ready.
  6. Drain them and put them on a plate and let them dry.
  7. Place them on a baking sheet and bake at 200 ° C for 20 minutes
Note
with these doses prepare two baking sheets, about forty bagels

Oh my mom .. I go to see Masterchef!! You follow it?  What do you think? kisses Kisses

Puglia bagels with kamut flour image 1 Puglia bagels with kamut flour image 2 Puglia bagels with kamut flour image 3 Puglia bagels with kamut flour image 4

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Little Baskets of puff pastry cauliflower and smoked cheese

Baskets of puff pastry cauliflower and smoked cheese

How are you? here quite well ! I give the STOP to desserts and plenty of space to  “normal” kitchen, as you can see . We have a house full of panettone to finish , biscuits and chocolates galore … aiutoooo ! In the blog there will be more ‘ light recipes , I promise!

Another recipe with puff pastry. It was made ​​with puff pastry, cauliflower and smoked cheese.

Baskets of puff pastry cauliflower and smoked cheese
 
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Baskets of puff pastry cauliflower and smoked cheese, easy appetizer or side receipe light and delicate.
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • a roll of puff pastry
  • half boiled cauliflower
  • 6 slices of smoked cheese
Preparazione
  1. Clean and cut cauliflower
  2. Blanch twenty minutes in salted water
  3. Cut the puff pastry with which we are going to cover the molds for muffins
  4. Drizzle with a little oil half 'of cooked cauliflower
  5. Put it in the baskets of pastry crushing it a bit with a fork and break up over the scamorza
  6. inform at 200 ° C for 15 minutes.

 

Baskets of puff pastry cauliflower and smoked cheese

basket cauliflower and scamorza perspective basket cauliflower and scamorza tris

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hot appetizer of sea

hot appetizer of sea with tosted bread

We are running out ! Just a few days to Christmas ! Are you ready ? Today I propose a recipe  that we always do at New Year’s Eve when we have guests, but also just for us!It  was a discovery of my husband, he invented it . He decided to put it all in a pan over high heat and then He completely forgot it ,he  opened the bottle , he chatted with guests , he’s’ gone around the house and who has edited this appetizer . ? ? myself of course! hahaha … He tenderly calls it “little appetizer ” of warm sea, here it is: hot appetizer of sea.

hot appetizer of sea
 
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hot appetizer of sea, to start with the taste of the sea in the mouth
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • 250 g of squid rings
  • 250 g shrimp
  • 250 g of cuttlefish
  • 350 g of tomato puree
  • extra virgin olive oil
  • 1 clove of garlic
  • 1 onion
  • parsley as much as necessary
  • chili as much as necessary
  • a basil leaf
  • salt as much as necessary
Preparazione
  1. Sauté with a little olive oil a clove of garlic and sliced onion .
  2. Then add the tomato puree , salt , add a basil leaf and a pinch of red pepper ( fresh is best ) in this case it is good to cook it with the garlic and onion .
  3. Cook the sauce for 30 minutes on low heat making it shrink a little .
  4. At this point, add the fish previously cleaned and rinsed under running water.
  5. Sprinkle with parsley , season with salt and deglaze with white wine.
  6. Cook for 20-25 minutes to form a creamy sauce , if necessary , during cooking , stretch with a drop of water or vegetable broth better.
  7. At this point we're ready! Serve on toasted bread.

Today in my parents’ house I found a little book of jokes!.One joke a  day keeps the doctor away (well and truly’ apple pear ‘does nothing) … hahaha
This booklet found out my daughter, took us to Picasso. I liked it so much that I decided to take him home.
ahahha …. I greet you now, I’m going to read some jokes! there are beautiful! byebye and Happy Sunday!

antipasto di mare caldo antipasto di mare caldo impiattato antipasto di mare caldo con crostino

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Patties Pumpkin

Patties Pumpkin

Today I propose a recipe that can be part of the Christmas appetizers: pumpkin cupcakes.

TO you:

Patties Pumpkin
 
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Patties Pumpkin, sweet and salty
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 200 g pumpkin flesh
  • 100 g ricotta
  • 40 g of grated cheese
  • 30 g of bread crumbs
  • parsley as baasta
  • salt to bast
  • 1 egg
  • a pinch of nutmeg
  • extra virgin olive oil
Preparazione
  1. Steam or roast the flesh of the pumpkin
  2. Mash with a fork together with ricotta
  3. salt
  4. Add egg, cheese, grated bread, nutmeg and parsley.
  5. Mix well until a homogeneous mixture.
  6. Oleare muffin molds and puta little of the mixture
  7. Bake at 180 ° C for 20 minutes

I’m tired, it was a tough day.

With the holidays I will rest.?!?!?!. Greetings to all, meanwhile, now I look backoff reply, let’s see how it is! hello hello….

Patties Pumpkin first floor Patties Pumpkin open Patties Pumpkin Patties Pumpkin on the left Patties Pumpkin tris

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Little basket of bresaola carpaccio with parmesan and fennel

Basket of bresaola carpaccio with parmesan and fennel

Here’s a dish that could be part of an Christmas appetizer: a basket of dried beef carpaccio with parmesan and fennel and generous shavings of grana padano, voilà:

Basket of bresaola carpaccio with parmesan and fennel
 
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Basket of bresaola carpaccio with parmesan and fennel, Tasty and particularly enriched with fennel.
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
for the basket of grain:
  • 80 g of grated cheese
Inside:
  • fennel sliced
  • 3 slices of bresaola
  • extra virgin olive oil
  • grana padano cheese
  • pepper as much as necessity
Preparazione
  1. Preheat a non-stick pan, sprinkle the base with grated cheese and wait for a minute to melt and combine.
  2. Lift the edges and remove from the heat, immediately place it upside down on a bowl and let it cool.
  3. Meanwhile, cut and serve with a drizzle of olive oil fennel and dried beef.
  4. Take out the trash, lean over rosettes of bresaola, and beautify healthy alongside the fennel and shaved parmesan cheese.
  5. Sprinkle with pepper and serve.

 

Basket of bresaola carpaccio with parmesan and fennel Basket of bresaola carpaccio with parmesan and fennel Basket of bresaola carpaccio with parmesan and fennel side up Basket of bresaola carpaccio with parmesan and fennel distributing

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Voulevant stuffed with cream of mushroom

Voulevant stuffed with cream of mushroomi

Here I am with my custom voulevant!! I know that I will open a special address book so much I love them.

We are also the perfect Christmas theme, because they are great to be presented with a small appetizer.The version that I propose today is the cream of mushroom!

Voulevant stuffed with cream of mushroom
 
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Voulevant stuffed with cream of mushroom. The flavor of the wood, creamy and warm
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
Preparazione
  1. Sauté the chopped shallots and garlic with a little oil, add the mushrooms, sprinkle with parsley and a pinch of salt, cook for half an hour sfumandoli with white wine.
  2. When cooked, blend them in a blender with the cream.
  3. Bake in preheated oven voulevant at 200 ° C for 10 minutes and fill them with mushrooms cream, Sprinkle with marjoram
  4. Serve with the creamy sauce is still warm

So tired! Today full day with the housework! The frenzy of these festivals is a little disorienting me .. well …. a salute to all those who pass by here and Good Sunday

Voulevant stuffed with cream of mushroom Voulevant stuffed with cream of mushroom image 2 Voulevant stuffed with cream of mushroom image 3 Voulevant stuffed with cream of mushroom image 4

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Chicory tart

Chicory tart tris

Did you happen to be sutisfied because you make something that everbody eat as you want??? ahahaha yes!!!! Not to be repetitive, but tonight I was able to bring my daughter to eat chicory :)ahahah with a nice tart chicory.

Well .. my husband and I we would have also eaten simply sauteed or otherwise smooth , but for her it’s impossible.
Let’s say that you will not and the second time I buy it, other years I’ve never done and I regret it because in addition to being very good I found that has a taste that I really like.
I invented these little cakes, accomplices of the molds heart-shaped silicone with a heart and the little mouth of your puppies is conquered! So,  chicor tart:

Chicory tart
 
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Chicory tart, a good way to get children to eat vegetables and more. It fills the mouth and satisfies hunger. Great as an appetizer.
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 1 bunch chicory
  • 1 clove of garlic
  • 1 potato
  • extra virgin olive oil
  • 1 egg
  • 30 g of grated cheese
  • 30 g of fresh ricotta
  • 2 tablespoons of tomato puree
  • 20 g breadcrumbs
  • parsley to taste
  • salt to taste
Preparazione
  1. Bake a potato mash with a fork and set aside.
  2. Wash and slice the chicory, salt and cook with a little oil and a clove of garlic for about half an hour, basting if necessary with a little water.
  3. Blend the cooked chicory with 2 tablespoons of tomato puree
  4. In a bowl, put the chicory, the mashed potato, egg, cottage cheese, cheese, salt and parsley and mix well.
  5. Finally add grated bread.Form an homogeneous mixture, distributing it in cups or buttered muffin molds (if no silicon).
  6. Sprinkle the surface of each pie with little oil
  7. Bake in preheated oven at 200 ° C for 20 minutes.

Sell ​​like hot cakes! Until next time!

Chicory tart image 1 Chicory tart image 2 Chicory tart image 3

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Cauliflower quiche or pie dough brisè stuffed with cauliflower

Cauliflower quiche

Hello everybody!.

Today’s recipe starring cauliflower, quiche or pie with cauliflower pasta brisa stuffed with cauliflower. Me and my husband love it, but we do not text, because we are herbivores!

I must say that my daughter instead surprised us, She ate it boiled! 🙂 Or mom!! However, I am convinced that it was a fluke, certainly she did’nt know what she was doing .. hahah

I thought to cook a quiche with pasta brisa

Pasta brisa is easy to make at home, but for those are in a hurry  It’is useful that is located on the bank of the supermarket! here’s how I did it:

Cauliflower quiche with pasta brisa :

Cauliflower quiche or pie dough brisè stuffed with cauliflower
 
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Cauliflower quiche or pie dough brisè stuffed with cauliflower
Autore:
Ricetta: Second course
Cucina: Italian
Ingredienti
  • 1 roll of pasta brisa
  • 200 g of boiled cauliflower
  • 2 mozzarella
  • 1 egg
  • 1 pinch of salt
  • parsley
  • 30 g of grated cheese
Preparazione
  1. Boil for about 30 minutes in salted water cauliflower previously washed and cut into pieces.
  2. Weigh 200 g and crush with a fork.
  3. In a bowl mix the egg with a pinch of salt and grit.
  4. Combine the cauliflower
  5. Sprinkle with parsley and add the diced mozzarella.
  6. Spread roll dough into a baking pan, pour the mixture inside and close the ends of the pasta brisa.
  7. Bake at 200 ° C for 15 minutes!

A pie is excellent and in my opinion also appreciated by children as the strong flavor of the vegetable is somewhat camouflaged by cheese…

Good week to everybody!

Cauliflower quiche image 1 Cauliflower quiche image 2 Cauliflower quiche image 1

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Sticks of Polenta Fried

Sticks of Polenta Fried

The polenta is corn mush

Have you ever thought to make polenta fried? It’s  phenomenal, one leads to another and the cooking is healthy because it’s in the oven!
Initially I made it in the pan but it didn’t  give the same result, voila’ the receipe: Sticks of Polenta Fried

Sticks of Polenta Fried
 
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Sticks of Polenta Fried. Quick, delicious and not throw anything
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • Polenta advanced the day before
  • bread crumbs as required
  • extra virgin olive oil to taste
  • salt to taste
Preparazione
  1. Cut polenta into thin slices like French fries
  2. arrange on baking
  3. Sprinkle with bread crumbs
  4. sprinkle with a little olive oil and a pinch of salt
  5. Bake at 200 ° C for about 20 minutes turning at least once
  6. Remove from the oven as soon as they are beautiful red.
Note
I did not put the amount because it depends on how much you have polenta the day before

As always we are fast! ahahahaha

If there was a tax on time would somehow, it seems that today is the most valuable asset!

Some time ago I saw an interesting film “Timeline,” you have you seen? Everyone was paying anything to survive over time. People had a bracelet on their wrist which measured everything, it was anchored at one and the unit of measure was just  time! Finished the AA arrangement was paid with the same life! hallucinating!

I do not like science fiction, but sometimes they make me think, do you remember “Star Trek”? when they spoke with the remote phones and two-way radios? think about where we are today with technology and it’s only been 20 years. Our phones are everything and if you want you can also see, just get the video! I’m waiting for teleport….ahahahah 🙂

The world runs, technology is running, time is running out … and we run? maybe too much!

kisses Kisses

Sticks of Polenta Fried image 1 Sticks of Polenta Fried image 2 Sticks of Polenta Fried image 3

 

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Voulevant with four cheeses

Voulevant with four cheeses

Hola! Want a drink?!! What we eat together?? no chips eh!! quite a few voulevant with four cheeses:

Voulevant with four cheeses
 
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Preparation of voulevant with 4 cheeses. Filled with tasty cream cheese
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • Half a roll of puff pastry
  • 40 g taleggio
  • 40 g zola
  • 40 g of cheese
  • 40 g. ricotta
  • 40 g of butter or milk
  • 1 pinch diorigano
Preparazione
  1. Prepare the puff pastry baskets following the method of home that you can see explained in this post, how to make the base of vouelvant at home:
  2. Voulevant the Brush with beaten egg and bake at 200 ° C for 15 minutes.
  3. Meanwhile, cut the cheese into cubes and melt them in a saucepan with a little 'butter, stirring vigorously until they are composed of a single ..
  4. Fill them with cream cheese and add some oregano or spices to taste.

You can use any cheese you want! They are great!

 

 

Voulevant with four cheeses sequence

Voulevant with four cheeses

Voulevant with four cheeses

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How to prepare the base of voulevant at home

preparation sequence of voulevant

Hello, this is a post that I put you upon request by friends of the family.

How to prepare the base of voulevant at home using the pastry ready in rolls that you buy in the shops.

Can be prepared in two ways, one more simple but less traditional, and the other one more laborious but result from the most familiar look.

Both are fine to prepare and you’ll have little baskets in puff pastry ready to be stuffed .

METHOD n.1 ( easy )

  • Roll out the dough on lightly floured work surface .
  • Cut into circles of 5 or 6 cm in the dough to cut it
  • With a tool of a smaller diameter, from 3 or 4 cm maximum, affect in the center of the circle without reaching the bottom (no cut).
  • Brush them with beaten egg and bake at 200 °C for 15 minutes.
  • Remove from the oven and with a knife, gently draw the cap formed in the center to create the container filling,

METHOD n. 2 (Base + ring )

  • Prepare the base layer stretching out the dough on lightly floured work surface .
  • Engrave, cut up the dough circles to 6 cm.
  • With a tool of a smaller diameter , from 3 or 4 cm maximum , affect in the center , without reaching the bottom (no cut ) ,
  • Preparing the Ring Hacking other circles from 5 or 6 cm in the rolled out dough to cut it.
  • With a tool of a smaller diameter , from 3 or 4 cm maximum , affect in the center of the circle by cutting the dough .
  • Raise the ring that is formed externally and store it on a base made ​​earlier .
  • Brush them with beaten egg and bake at 200 ° C for 15 minutes.
  • Remove from the oven and with a knife, gently draw the cap formed in the center to create the container filling,
  • Here are the baskets ready to be stuffed in puff pastry
base voulevant step 1
prepare the base of voulevant step 1
base voulevant step 2
prepare the base of voulevant step 2
preparazione base voulevant step 3
prepare the base of voulevant step 3
preparazione base voulevant step 4
prepare the base of voulevant step 4
preparazione base voulevant step 5
prepare the base of voulevant step 5
preparazione base voulevant step 6
prepare the base of voulevant step 6
preparazione base voulevant step 7
prepare the base of voulevant step 7