Who says that to eat well you need to spend a lot of time in the kitchen? Of course there are some more complex and time-consuming food preparations, but there are many easy and quick recipes with which we can also suck our fingers.
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Sometimes we get too complicated when we do not really need to waste a lot of time in the stove to eat well in a healthy way. In Direct to the Palate we know that for the day to day we need fast and simple preparations, and for that reason we offer here a selection of the best easy and economic recipes.
Easy snack recipes whether to start a family meal or when we have a celebration at home, snacks are a great way to open the mouth or entertain the guests. Do not complicate your life very much, with easy and inexpensive recipes like these you can be the best host.
Breaded Tortellini Mini Bites
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250g fresh tortellini stuffed with cheese (or whatever you like), 1/2 cup of breadcrumbs, 1/4 cup grated parmesan, 1/2 cup flour, 2 eggs, oil and salt.
We begin by breading the fresh pasta tortellini. In a dish we have the breadcrumbs mixed with the parmesan, in another the flour with a pinch of salt and in another one the eggs beaten. Now, proceed as any other breaded, passing the tortellini first for the flour, then for the egg and then for the breadcrumbs.
Finally, fry the tortellini in plenty of boiling olive oil for one or two minutes, until they brown. Let them drain on a little kitchen paper and serve with a little more grated parmesan and accompanied by marinara sauce or some other tomato sauce to get wet.
Tomato and Basil Mousse
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4-6 tomatoes, 100ml of mayonnaise, 200ml of fresh cream to cook (or Greek yogurt in default), 1 clove of garlic, a few leaves of basil, salt and pepper
We start washing the tomatoes, dividing them in half and removing the nuggets. We salt them well and put them mouth down on absorbent paper, to let loose the whole wafer. With half an hour will be enough.
After that time, we mash the tomatoes with the blender along with the chopped garlic clove and the basil leaves. Then add the cream and mayonnaise, mix gently with a spoon, adjust salt and pepper and refrigerate for at least two hours before serving.
Brick and Feta Rolls
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6 leaves of brick paste, 200g of feta cheese, one egg, some mint leaves, some butter, olive oil for frying.
We crumble the feta cheese in a bowl and we add the egg and the minced leaves minced. We melted a piece of butter in the microwave. We removed a sheet of brick from the container leaving the rest well covered. Cut the blade in half and cut each part a bit from the curved part to make it as rectangular as possible.
We put a spoonful of filling giving it elongated shape, we fold the longer sides so that the filling is enclosed between them. We fold in half and roll up. We repeat this operation with the second half and with the other leaves. Heat the oil in a frying pan and fry the rolls.
Quesadillas of Sobrasada and Havarti Cheese
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4 wheat tortillas, 100 g sobrasada, 4 slices of Havarti cheese, 1 chilli (optional), a little honey (optional), black pepper, extra virgin olive oil
We have the tortillas of wheat or corn on a plate or table and flatten them a little if they are of a thicker variety. Grease two units with a generous layer of sobrasada, being careful not to get too close to the edges. If we want the spicy touch, add the finely chopped chilli. Then place the slices of Havarti cheese, trimming them a little if necessary to fit well and do not protrude much.
Add a beat of freshly ground black pepper and a little honey if we want the sweet spot. Cover with other tortillas, squeezing lightly, and heat on both sides in a skillet or non-stick iron with a little olive oil.