Eleven appetizers that can be eaten in one bite to start (with good flavor) the New Year's Eve dinner

Desserts

When you think about the menus for our celebratory lunches and dinners, do you also plan the appetizers? We really like to give the appetizer the importance it deserves, that is why we share with several of our favorite recipes: eleven appetizers that are eaten in one bite with which to start, with good flavor and without filling, any celebration.

Our proposals are varied and include appetizers that are more and less laborious to prepare, but all of them very easy. From the classic croquettes, blinis and sliced ​​bread canapés to bites as original as carpaccio rolls with arugula and dates. We hope they help you for your special occasions, such as New Year's Eve dinner or, simply, to snack on the weekend.

Scallops Parmigiana

Ingredients

For 9 units
  • Clean scallops 6
  • Lemon juice 20 ml
  • Worcestershire sauce 10 ml
  • Parsley 5 g
  • Butter 20 g
  • Grated Parmesan cheese 75 g
  • Salt
  • Ground black pepper

How to make Scallops Parmigiana

Difficulty: Easy
  • Total time 15 m
  • Elaboration 10 m
  • Cooking 5m

We dry the scallops with absorbent paper and cut them into pieces of approximately one centimeter. Mix with the lemon juice, Worcestershire sauce, parsley, a pinch of salt and a pinch of ground black pepper. On a baking tray we place nine scallop shells or, failing that, in nine oven-safe ceramic spoons or bowls. We fill each container with the chopped and seasoned scallop. We cut the butter into nine cubes and place them on the scallops. We generously top with grated Parmesan cheese. We put in the oven, preheated to 200º C, and cook for five minutes. We serve immediately.

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The full recipe here.

Teaspoons of potato cream and quail egg

  • Ingredients for 4 people: 2 medium potatoes, 1 small spring onion, 50 ml of extra virgin olive oil, milk or liquid cream for cooking, a pinch of nutmeg, black pepper, 10 cooked and peeled quail eggs, chives, roe or substitute for caviar and salt.

  • Preparation: Wash and dry the potatoes well. Peel the ugliest and dirtiest layer of the chives, remove the root if any, and cut into two or three pieces. Place both ingredients in a pot, cover with cold water, add a little salt, a splash of olive oil and bring to a boil. Cook over medium heat until the potatoes are very tender. Take them out and let them cool a bit. Drain the cooking water but reserving a part, straining it with a strainer or sieve. Peel the potatoes when they are not burning. Crush the potatoes in the pot with the chives. Add a little of the cooking water, the olive oil, a pinch of nutmeg, freshly ground black pepper and add a splash of milk or liquid cream. Blend until the liquid is well incorporated. Check the texture point and adjust it by adding more broth or milk. We could add butter if we like, mixing with a spatula with the hot cream. Spread the potato cream into teaspoons, without overfilling them, place an egg on top and a portion of black roe or caviar substitute -or real caviar-. Finish with chopped chives, a thread of good olive oil and a dash of black pepper.

The full recipe here.

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