Recept från 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!
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Ingredienser:
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
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