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Antipasti al Cucchiaio

Different small appetizers for a festive beginning of your dinner. The appetizers can be served in small bowls, on an amuse spoon or in nice glasses on a beautiful plate.

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  • 8 persons
  • 25 min.
  • Amuse & Starter
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Recipes from Oil & Vinegar

Nice to know

An 'amuse' is a very small dish or appetizer to help the digestion and to initiate the taste buds. Nowadays, they are often served in a restaurant before a starter. Traditionally it is a small bite that is served in between different courses of the meal. The word 'amuse bouche' is French for ' amusement for the mouth'. The 'amuse bouche' emerged in the French cuisine, together with the 'nouvelle cuisine'. As a palate appetizer, the amuse can not be ignored in any self-respecting Mediterranean oriented restaurant. Also for a festive evening at home, the amuse has made its way into our homes. The amuse does not have to be a French dish anymore. Spanish tapas, Italian antipasti, Greek Mezze and Japanese sushi are also great appetizers and in fact also amuses bouches. Serve amuses on a spoon, in a small bowl or on a small plate together on a beautiful plate or tray.

Little things of joy!

  • Groceries

    Coquille allo Scalogno • 8 scallops • 2 tbsp. Condimento Balsamico Bianco allo Scalogno (white balsamic condiment scallion) • Olive Oil for Baking • bell pepper

    Mozzarella al Pesto al Pistacchio • 8 tsp. Pesto al Pistacchio (pistachio pesto) • 8 mini mozzarella balls • 8 shelled pistachios

    Mousse di Formaggio all Olio d’Arancio • 2 tbsp. Orange Olive Oil • 1 tsp. Pimentón Ahumado (smoked paprika seasoning) • 2 tbsp. whipping cream • 2 tbsp. cream cheese

    Peperoncini al Pecorino o al Tonno • 8 Peperoncini con Pecorino or Peperoncini con Tonno

  • Coquille allo Scalogno

    Cook the scallops on high heat in a little Olive Oil Bake & Roast for 1 to 1.5 min. on both sides. Deglaze with 2 tbsp. Condimento Balsamico Bianco allo Scalogno . Garnish with a thin strip of bell pepper and serve immediately.

    Mozzarella al Pesto al Pistacchio

    Put a teaspoon of Pistachio Pesto on a mozzarella ball and top with a pistachio nut.

    Mousse di Formaggio all Olio d’Arancio

    Whisk cream until stiff and add cream cheese. Season with Orange Olive Oil and Pimentón Ahumado. Spray the foam on a spoon, make a well in the center and pour in a few drops of Orange Olive Oil .

    Peperoncini al Pecorino o al Tonno

    Choose the Peperoncini stuffed with Pecorino cheese or tuna to taste.

    Olive ripiene all’Ananas con Prosciutto

    Wrap the olives in a strip of Parma ham.

    Tip

    Present the appetizers on spoons. Put the spoons for each person on a plate or together on a large dish. These appetizers also create a lovely starter together.

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