Tag: APPETIZER

Nice and tasty Easter appetizer? The bread bunny with vegetables in sauce, quick and easy – Gordon Ramsay’s version

Easter bunny centerpiece


Easter bunny centerpiece

If you are looking the perfect appetizer for the Easter holidays you are in the right place. Today we will see the recipe for the bread bunny with vegetables in sauce, beautiful and delicious. Imagine what impression it will make on your table, the surprise of the guests and above all the amazement of the children. We are sure that cooked in this way, they will also eat the vegetables used as a filling. The sauce is also truly delicious. We’ll see the recipe Natalia Cattelani led to La prova del cuoco some time ago. In turn, the cook took inspiration from an American site, but she changed it by making the bunny entirely Italian.

Bread bunny appetizer with vegetables in sauce

Ingredients

  • flour 0 800 g
  • water 250 ml
  • fresh brewer’s yeast 1 cube
  • milk 200 ml
  • butter 40 g
  • sugar 2 tbsp
  • salt 3 teaspoons
  • eggs 1
  • pitted black olives 2
  • blanched almonds 2
  • mayonnaise 1 cup
  • mustard 1 tbsp
  • 1 pinch dehydrated garlic
  • anchovy paste soup 1 tbsp
  • chopped parsley soup 1 tbsp
  • chopped green olive soup 3 tbsp
  • chopped gherkin soup 3 tbsp
  • pickled onion soup 1 tbsp
  • carrots 3
  • fennel 1
  • salad tomatoes 2
  • small white cauliflower 1
  • salad 100 g
  • 3 leaves cappuccino lettuce

Preparation

The first thing to do is to prepare the bunny bread appetizer with vegetables in sauce it’s the dough. In a bowl, combine them ingredients: flour, water, brewer’s yeast, sugar, butter, milk, salt. Mix everything until you obtain a homogeneous mixture. Let it rise until doubled. Once ready, divide it in half. With the first part you obtain the belly and the face of the rabbit. Instead, divide the other half into two parts: with one you will make the legs, with the other ears, cheeks and nose. Cut the black olive in half to make the eyes.

The almonds will instead be used for the big teeth, but you have to add them when it is cooked. Brush with the beaten egg and let rest for another 15 minutes. Cook at 180 degrees for 30 minutes. With a knife, hollow out the belly of the rabbit and cover it with the salad leaves. In the center add the sauce you obtained by mixing mayonnaise with all soups. Place the salad on a serving plate accompanied by the other vegetables, then place the rabbit on top. Yours Easter appetizer it’s ready. Enjoy your meal.

the savory version for the Christmas appetizer! – Gordon Ramsay’s version

gastronomic pandoro


The Gastronomic Pandoro it’s a rustic Christmas exquisite and choreographic the savory version of the classic sweet Pandoro. It is achieved with thebrioche dough of gastronomic Panettone, but it’s done bump up And cook in pandoro mold . Once cold, yes slice into horizontal discs and it comes stuffed of your choice with savory creams, cheeses, vegetables in oil, salmon… Finally assembled again And served at the table in all its majesty And goodness ; Everything is fine diner takes its own from the whole favorite sandwich and it’s immediately a party. Not is fantastic to be presented together with the other Christmas appetizers?

gastronomic pandoro

It’s about a simple preparation even if it requires a little time available to wait for the various leavenings. There brioche bread base is the super tried and tested one also for the pandoro mold. My advice is to make ahead of time with the dough the day beforethen it seal well and only the the next day you dedicate yourself to filling the gastronomic Pandoro. In this case I created a Stuffed salted pandoro with 4 fillings : among which smoked salmon and mascarpone, one Ham Mousse delicate; olive paté with salad and goat And lumpfish eggs. Of course you can choose vegetables, cold cuts, artichokes in oil, a spread of creamed cod! or anything else you have available! Ideal not only to be served as a Christmas appetizer, but also as an entry to the dinner New Year’s And parties during the Christmas period. Trust me you will do one wonderful figure!

Discover also:

The salted Danube (the original Neapolitan recipe to have it very soft!)

Gastronomic Pandoro recipe

PREPARATION TIMES




Preparation Cooking Total
1 hour 30 minutes 1 hour and 30 minutes

Ingredients




Quantity for a classic 1 kg pandoro mould

For the brioche bread:

  • 600 g of Manitoba flour (I use the magic flours and I count it) + to taste
  • 130 g water at room temperature
  • 130 g milk at room temperature
  • 10 g of fresh brewer’s yeast at room temperature (or 1 teaspoon of dry brewer’s yeast)
  • 60 g of soft butter (which you can replace with 60 ml of extra virgin olive oil)
  • 1 medium whole egg
  • 2 medium egg yolks
  • 30 g of sugar
  • 12 g of salt

salmon filling:

  • 3 large slices of smoked salmon
  • 2 generous tablespoons of mascarpone mixed with black pepper

stuffing with cooked ham:

  • 3 large slices of ham
  • 3 tablespoons drained ricotta mixed with fresh thyme and salt

the olive filling:


  • 2 tablespoons of olive pâté (you can also buy it ready-made)
  • a handful of valerian or spinach

cheese and lumpfish roe filling:


  • 150 g of goat’s cheese
  • 80 g of lumpfish roe

Method

How to make salted Pandoro

First of all, make the dough following the GASTRONOMIC PANETTONE procedure

where you can find all the step by step photos and useful tips. Bear in mind that you can also knead by hand.

Finally, once it has risen and risen, butter or oil it well, but without exaggerating, a pandoro mold and place it inside the dough:

how to make gastronomic pandoro

Finally let it rise with cling film at 28° (for about 3 hours)

The leavened salted pandoro is ready when it protrudes beyond the edge by 1 cm:

leavened gastronomic pandoro

At this point you can cook in a preheated static oven. Cook in the medium-low part of the oven at 170° for about 55 minutes.

You will see that it will swell and come out a little beyond the edges, after 30 minutes, if you see that it is browning too much, lower it to 160° and cover with aluminum foil.

Always do the toothpick test to check that it is dry.

Once cooked, remove from the oven and leave to cool in the pan for 15 minutes, then gently remove from the mold so that it comes out without losing its shape.

Then let it cool completely for at least 3 hours and finally seal tightly with cling film and place in the fridge for 1 – 2 hours. This step is essential so that you can cut into discs.

Finally you can cut into discs of 1 cm each with 1 sharp knife. In this one came 10 discs. Unlike panettone, pandoro is taller. So the first and last filling will have the same taste!

fill the gastronomic pandoro

Once you have made the fillings, start from the largest base which is the most rigid and fill with the goat cheese and lumpfish roe mixture.

Then place another matching star-circle of a slightly smaller size on top.

Finally, place another slightly smaller star-circle on top without filling.

This step that you will have to follow for each stuffed star disc will allow you to obtain the “detachable” sandwiches from your gastronomic pandoro.

Finally, fill all the layers in this way: after the taste with lumpfish and goat’s eggs, then ham and ricotta, olive and spinach pâté, mascarpone and salmon and finally lumpfish and goat’s eggs again.

Seal your gastronomic pandoro with cling film and place in the fridge for 2 hours!

Only when serving can you slice following the segments of the star.

Here’s yours ready Gastronomic Pandoro

Savory gastronomic pandoro

It can be kept perfectly for 3 days in the fridge even already filled as long as it is perfectly sealed in cling film.

Puff pastry Christmas wreath, the best Christmas appetizer – Gordon Ramsay’s version

Puff pastry Christmas wreath


How to make a puff pastry wreath for Christmas

Shaping the puff pastry: Allow the puff pastry to thaw and roll it out until it reaches a thickness of ½ cm. We need a disc and we are going to cook it in a 30 cm pan. We will use a 15cm cup and a pastry cutter to create the star in the centre.

Add the filling: Mix the tuna and stracchino in a bowl and then, keeping the bowl in the center so that the filling remains on the edges, level with a spatula.

Cooking: brush with beaten egg yolk and bake for 30 minutes until the Christmas wreath is golden and puffy. Leave to rest for 10 minutes and serve.

INGREDIENTS TO MAKE THE CHRISTMAS WREAD:

  • 1 disc of puff pastry
  • 80 g of tuna fillets
  • 160 g of stracchino
  • 18 Bari olives
  • 4 cherry tomatoes
  • 1 egg yolk
  • Sesame

Bake in a static oven at 180 degrees for approximately 30 minutes

Freezing and preparing in advance

Freezing: Depending on the filling, the assembled crown may be frozen before baking. Some cheeses may change texture when defrosted. Bake the wreath from frozen until golden and crisp.

Prepare in advance: The wreath can be assembled and stored covered in the refrigerator for up to 2 days before baking. The garland can be cooked up to an hour before serving.

Serving ideas

This brie puff pastry wreath with tuna and stracchino is a fantastic appetizer, but we love serving it on the Christmas table together with the other appetizers.

RECIPES WITH PUFF PASTRY

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