The second very best Christmas lunch appetisers from my family to yours. Simple to make but delicious! The better-quality ingredients you have the better they’ll taste.
For the Taleggio Bites
250g Taleggio Cheese
10 slices of cured Pancetta
For the Yorkshire Puddings
140g plain flour
For the Mini Caponate
look at the recipe for caponata and half the doses
For the Pinzimonio
3 carrots, peeled
2 red peppers
salt and pepper
1. Wash and chop the carrots and pepper into 1 cm thick slices. Place on a plate. Pour olive oil, salt and pepper into a small bowl and place it by the veggies.
2. Heat the oven to 210 degrees. Pour a little sunflower oil into a cupcake baking tray. Place in the oven and let them heat (about 5/7 minutes). In the meantime, place the flour in a bowl and beat in the eggs till smooth. Gradually add the milk and beat until the mixture is lump free. Pour the butter into a jar and remove the cupcake tray from the oven. Carefully (the oil might spit) pour the mixture into the holes evenly. Place back in the oven and bake for 20 to 25 minutes until the puddings resemble the picture.
3. Follow the recipe for the Caponata, place into small bowls (or glasses) and serve with a small spoon.
4. Slice the Taleggio cheese into chunks 1cm thick. Place the pancetta slices in a non-stick pan, without adding anything. Let them crisp and brown till you desire. Remove them from the pan and dab them with some kitchen roll, then immediately wrap them around the cheese.
5. Assemble everything and eat!
Yorkshire pudding recipe source here.
The very best Christmas lunch appetisers from my family to yours. Simple to make but delicious! The better-quality ingredients you have the better they’ll taste.
For The Salmon
100g smoked salmon
4 slices of white bread, without crusts
For the Deviled Eggs
4 hardboiled eggs
16 cooked prawns
150g canned tuna
1 bunch of parsley
For the apricots
8 dried apricots
For the Parmigiano Biscuits
150g cold butter
salt and pepper
1. Cut the bread into slices of 4 and place in the oven for 15 mins on a low heat. (100 degrees). Once they’ve become crunchy spread some butter over them and a slice of smoked salmon.
2. Carefully cut the eggs in half and remove the yolks, placing them in a food processor. Add the mayonnaise, parsley, canned tuna and half of the prawns. Blend, adding mayonnaise to achieve a smooth consistency. Using a small spoon place the mixture back into the egg yolk cavity and top with a prawn each.
3. Using a small spoon scoop some Gorgonzola onto the apricots and squish lightly.
4. Using your hands knead the butter, flour and parmesan till everything is of a crumbly consistency. Make little balls using your hands and squeeze them tight. Place onto a baking tray, keeping the balls at least 5cm distant from each other. Bake for 7/8 minutes at 180 degrees.
5. Plate everything and eat!