Dinner party starter recipes: easy and quick to make!
published on 5 April, 2019 at 09:53
Fried gnocchi:
INGREDIENTS
200ml water
100ml milk
15g fresh yeast
40g lard
500g flour
10g salt
vegetable oil, as needed
200ml water
100ml milk
15g fresh yeast
40g lard
500g flour
10g salt
vegetable oil, as needed
DIRECTIONS
1. Melt the yeast in warm water and milk.
2. Add the lard, flour, and lastly the salt. Mix together to form the dough and then let it rise for 90 minutes.
3. Roll out the dough. Cut out the gnocchi.
4. Fry in hot oil.
5. Serve with cold cuts and cheese.
TIPS
Once you place the gnocchi in the hot oil, use a spoon to cover the tops of the gnocchi with oil (as shown in the video). This will help them become fluffy.
Once they’ve dried on a paper towel. Cover them with a tea towel. This will help them stay soft.
1. Melt the yeast in warm water and milk.
2. Add the lard, flour, and lastly the salt. Mix together to form the dough and then let it rise for 90 minutes.
3. Roll out the dough. Cut out the gnocchi.
4. Fry in hot oil.
5. Serve with cold cuts and cheese.
TIPS
Once you place the gnocchi in the hot oil, use a spoon to cover the tops of the gnocchi with oil (as shown in the video). This will help them become fluffy.
Once they’ve dried on a paper towel. Cover them with a tea towel. This will help them stay soft.
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Stuffed zucchini blossoms:
INGREDIENTS
zucchini blossoms
200g ricotta cheese
40g Parmesan cheese
salt
pepper
scamorza cheese
zucchini blossoms
200g ricotta cheese
40g Parmesan cheese
salt
pepper
scamorza cheese
For the batter:
220g flour
7g salt
280ml beer
2 tsp olive oil
220g flour
7g salt
280ml beer
2 tsp olive oil
DIRECTIONS
Clean the zucchini blossoms and stuff them with the ricotta filling. In the meantime, prepare the batter by pouring the flour, beer, salt, and oil in a plastic bottle. Shake the bottle for a couple of minutes and refrigerate for 30 minutes. Dip the zucchini blossoms in the batter and fry them. The leftover batter can be kept in the refrigerator for up to a week.
Clean the zucchini blossoms and stuff them with the ricotta filling. In the meantime, prepare the batter by pouring the flour, beer, salt, and oil in a plastic bottle. Shake the bottle for a couple of minutes and refrigerate for 30 minutes. Dip the zucchini blossoms in the batter and fry them. The leftover batter can be kept in the refrigerator for up to a week.
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Quick pesto calzones:
INGREDIENTS
2 sheets of pizza dough
pesto
prosciutto
cheese (Fondal and asiago)
DIRECTIONS
1. Spread the pesto over the rolled out pizza dough.
2. Add 9 slices of cheese and the slices of prosciutto.
3. Cover with the other sheet of pizza dough. Press down on the edges to seal each section properly.
4. Brush the top with some pesto oil.
5. Bake at 180°C for 20 minutes.
6. Serve hot.
2 sheets of pizza dough
pesto
prosciutto
cheese (Fondal and asiago)
DIRECTIONS
1. Spread the pesto over the rolled out pizza dough.
2. Add 9 slices of cheese and the slices of prosciutto.
3. Cover with the other sheet of pizza dough. Press down on the edges to seal each section properly.
4. Brush the top with some pesto oil.
5. Bake at 180°C for 20 minutes.
6. Serve hot.
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