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
Buy cannamela products online
Discover the line
Discover the line
Discover the line
Discover the line
Discover the line

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.

Related recipes

Explore

Starter

Savoury pie with Swiss chard, bacon and walnuts

Starter

Chickpea hummus in three versions

Starter

Springtime seafood salad with turmeric dressing

Starter

Pan-fried flatbreads: 3 tasty kinds

Starter

Salted chia seed crackers with three pâtés
Discover all recipes