Recipes / Starter

Spicy appetisers for the festive season: ginger, organic parsley from Emilia Romagna and organic Sicilian oregano

Difficulty Easy

20 MIN

No cooking required

6 Portions

Ingredients

  • Cannamela Grinder Cap iodized salt
  • 100g smoked salmon
  • 80g cream cheese spread
  • Cannamela Grinder Cap ginger
  • smoked salmon for decoration
  • 100g of robiola cheese
  • lemon peel
  • Cannamela Creola pepper, Grinder Cap
  • Cannamela Organic parsley from Emilia Romagna
  • 100g cow's milk ricotta cheese
  • extra virgin olive oil
  • 2 tablespoons cherry tomatoes in oil, drained and chopped
  • 1 teaspoon Cannamela Organic Sicilian Oregano

Ingredients

  • Cannamela Grinder Cap iodized salt
  • 100g smoked salmon
  • 80g cream cheese spread
  • Cannamela Grinder Cap ginger
  • smoked salmon for decoration
  • 100g of robiola cheese
  • lemon peel
  • Cannamela Creola pepper, Grinder Cap
  • Cannamela Organic parsley from Emilia Romagna
  • 100g cow's milk ricotta cheese
  • extra virgin olive oil
  • 2 tablespoons cherry tomatoes in oil, drained and chopped
  • 1 teaspoon Cannamela Organic Sicilian Oregano
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Partners

Preparation

1

With salmon and ginger: place the smoked salmon, cheese and a couple of turns of the Cannamela Grinder Cap ginger in the bowl of the blender. Operate the appliance until a mousse is obtained. Season with salt. Scoop the mousse into a piping bag and distribute small clumps into 4 vol-au-vents. Decorate with pieces of smoked salmon and a round of Cannamela Grinder Cap ginger.

2

With robiola and Organic parsley from Emilia Romagna: place the robiola in a bowl, flavour with CannamelaOrganic parsely from Emilia Romagna, Cannamela Creola pepper and season with salt. Flavour with grated lemon peel and mix the ingredients. Scoop the mousse into a piping bag and distribute small clumps into 4 vol-au-vents.

3

With ricotta and Organic Sicilian Oregano: pour the ricotta cheese into a bowl, add the cherry tomatoes in oil, drained and chopped, season with a drizzle of oil and the Cannamela Organic Sicilian Oregano. Season with salt. Fill 4 vol-au-vents, decorate with pieces of sun-dried tomatoes and, if you wish, more Cannamela Organic Sicilian Oregano.

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