Hors d'Oeuvres

A feast for the eyes...

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Muffins with Black Olives

Muffins with Black Olives
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Pinwheels with Pesto and Brie

Pinwheels with Pesto and Brie
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Quiche with Pumpkin, Taleggio and Mushrooms

Quiche with Pumpkin, Taleggio and Mushrooms
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Aubergine and Olive Rolls

Aubergine and Olive Rolls
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Roll with Button Mushrooms

Roll with Button Mushrooms
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Quiche with Borettane Onions

Quiche with Borettane Onions
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Potato and Artichoke Pie

Potato and Artichoke Pie
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Artichoke, Speck and Walnut Pie

Artichoke, Speck and Walnut Pie
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Pie with Olives

Pie with Olives
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Quiche with Button Mushrooms

Quiche with Button Mushrooms
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Aubergine Parcels

Aubergine Parcels
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Stuffed Tomatoes with Pesto

Stuffed Tomatoes with Pesto
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Vegetable Salad with Fish

Vegetable Salad with Fish
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Baked Caponata with Tuna

Baked Caponata with Tuna
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Potato and Artichoke Pie

Ingredients

5 potatoes
1 jar of artichoke hearts in oil
2 eggs
1 chopped garlic clove
Parsley to taste
Extra virgin olive oil
Salt and Pepper

Directions

Boil the potatoes, peel them and slice them. In the meantime heat up a dribble of oil in a pan and fry the garlic. Add the finely chopped artichokes, the lemon juice, parsley and cook for a few minutes. Pour the mixture in a bowl, add the beaten eggs and the potatoes. Stir gently to combine the ingredients and add salt and pepper to taste. Butter the tins and fill them with the mixture. Bake at 180°C for about 15 minutes.

 Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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20min 

Aubergine
and olives rolls

Ingredients

4 grilled aubergines
1 potato
1 jar of pitted green olives
Grated cheese
Chilli pepper Garlic Chopped parsley
Extra virgin olive oil
Salt
Toothpicks

Directions

Marinade 12 olives in oil, chilli pepper and garlic.
In the meantime boil the potatoes and when
cooled peel them and mash them with a fork.
Mince the olives and combine them with the potatoes and parsley
and the grated cheese. Add salt to taste and combine
all the ingredients well. Spread out
the aubergines and fill them with the mixture. Roll them up
and close them with an olive and a toothpick.
Sprinkle with chopped parsley and a dribble of oil.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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20min 

Ideal Products:

Green Pitted Olives

Green Pitted Olives

Artichoke, speck
and walnut pie

Ingredients

1 roll of ready pie pastry
100 gr artichoke hearts in oil
100 gr diced speck
30 gr chopped shelled walnuts
2 eggs 1/2 cup milk
20 gr grated parmesan
100 gr diced hard cheese
Pepper

Preparazione

In a large bowl beat the eggs, milk and pepper
until obtaining a smooth mixture. Add the
hard cheese, the artichoke hearts in oil, the speck and walnuts.
Combine all the ingredients well.
Spread out the pie pastry and pour
the mixture on top. Dust with grated parmesan
and bake at 180° for about 25/30 minutes.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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30min 

Stuffed tomatoes with pesto

Ingredients

4 medium tomatoes
2 tablespoons Genoese pesto
100 gr. bread crumbs
Grated parmesan
Salt Pepper

Directions

Cut the tops of the tomatoes off and use
a spoon to scoop the pulp out.
Arrange the tomatoes upside down on a dish
to drain the water. In the meantime, in a
bowl, mix the bread crumbs and pesto
and parmesan and add salt and pepper to taste.
Fill the tomatoes with the mixture and place them
in a pan lined with baking paper.
Bake at 180°C for 15/20 minutes.

 Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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25min 

Ideal Products:

Genoese Pesto

Genoese Pesto

Aubergine parcels

Ingredients

2/3 large aubergines
1 jar black pitted olives
250 gr ricotta
Salt Pepper

Directions

Cut the aubergines lengthwise
into slices about ½ cm thick.
Preheat the oven, line the tray with baking paper and
arrange the aubergines, grill on
both sides. When ready, let them cool
on a plate. In the meantime chop the olives and
add them to the ricotta. Add salt and pepper to taste.
Spread each aubergine slice with the cream and roll it up.
Serve at room temperature.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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20min 

Ideal products:

pack_olive_nere_denoc

Black Pitted Olives

Quiche with button mushrooms

Ingredients

1 roll round flaky pastry
1 jar button mushrooms in oil
1 egg
250 gr potatoes
250 gr smoked scamorza
200 ml bechamel
Salt Pepper

Directions

Boil the potatoes, peel them and mash them
in a bowl. Add the diced scamorza
, drained and chopped
mushrooms, the egg and bechamel.
Combine all the ingredients well and add
salt and pepper to taste. Spread the flaky pastry in a
pan, pour the mixture on top and bake
at 180°C for about 30 minutes.

 Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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30min 

Ideal Products:

pack_funghetti_sottolio

Oil-Pickled Button Mushrooms

 

Pie with olives

Ingredients

4 eggs 250 gr flour
1 sachet of yeast
1 jar black pitted olives
200 gr any cheese
200 gr grated parmesan
1 minced garlic clove
½ glass of milk
Butter Salt Pepper

Directions

In a bowl, beat the eggs and milk.
Add the flour, yeast, chopped olives
, minced garlic, diced
cheese and grated parmesan.
Combine all the ingredients well.
Add salt and pepper to taste. Butter a tin
and pour the mixture in. Bake in
preheated oven for about 40 minutes at 180°C.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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20min 

Ideal Products:

Black Pitted Olives

Black Pitted Olives

Quiche with Borettane Onions

Ingredients

1 sheet of flaky pastry
1 jar Boretta shallots
150 gr brie
2 tablespoons cane sugar
2 tablespoons balsamic vinegar
Extra virgin olive oil
Salt

Directions

Heat the olive oil up in a pan
add the sliced onions
and salt to taste. When the
onions start softening add
the cane sugar and balsamic vinegar
and continue cooking for another
10 minutes until they caramelise.
Place the flaky pastry in a baking pan
and pour the onions on top. Cover with
the sliced brie and bake
for about 15 minutes at 180°C.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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20min 

Ideal Products:

Boretta Shallots

Boretta Shallots

Roll
with Button Mushrooms

Ingredients

1 rectangular sheet of flaky pastry
1 jar of button mushrooms in oil
1 jar of Sicilian style tomatoes
200 gr raw ham
200 gr sliced fontina
1 egg

Directions

Roll out the flaky pastry and cover it with
half of the raw ham. On top, place the
fontina slices, the button mushrooms and the
chopped tomatoes. Place the rest of the
raw ham and roll the flaky pastry up
from the longest side, ensuring the
edges are sealed well. Beat the egg and brush
the top of the roll. Bake in
the oven at 180°C for about 20 minutes.

 Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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20min