FUN FINGER FOOD 3 – Christmas Eve buffet

STARTERS, SECOND COURSES
DIFFICULTY

DIFFICULTY

COOK TIME

COOK TIME

INGREDIENTS

INGREDIENTS
1-PURPLE POTATO MASH, CALAMARI AND PRAWNS
300g purple potatoes
1 glass Latteria Soresina milk
30g Latteria Soresina butter
Salt
Pepper
Nutmeg
4 squid
12 prawns
Olive Oil
1 clove of garlic

 

2-JERUSALEM ARTICHOKE AND ROCKET STACK WITH
CLEMENTINE-SCENTED PARSLEY SAUCE

500g Jerusalem artichokes
1 clove of garlic
½ leek
3 eggs
½ glass Latteria Soresina milk
Salt
Olive Oil
Pepper
Rocket
Parsley
3 clementines
3-SPICY CHESTNUTS
300g chestnuts
50g Latteria Soresina butter
1/5 tbsp crushed white pepper
1/5 tbsp crushed black pepper
1/5 tbsp crushed pink pepper
1/5 tbsp crushed green pepper
1/5 tbsp ground allspice
1 stick of celery
1 tbsp fleur de sel (French sea salt)

PREPARATION

1-PURPLE POTATO MASH, CALAMARI AND PRAWNS

Brush the potatoes, boil them and peel them with a knife. Mash them with a potato masher or food mill, add butter, salt, pepper, nutmeg and hot milk until you get the desired texture.

Fill a pastry bag with the mixture.

Sauté the squid and prawns in a little oil with a clove of garlic.

Put the dish together: place the purple mash on serving plates and arrange the squids and prawns on top.

2-JERUSALEM ARTICHOKE AND ROCKET STACK WITH CLEMENTINE-SCENTED PARSLEY SAUCE

Clean the Jerusalem artichokes, peel and julienne them, then place them in a frying pan, after first browning the clove of garlic in oil; cover with a lid and cook over a low heat. After about 5 minutes, add the leek cut into disks and cook. Allow to cool.

Beat the eggs; add milk, salt and pepper. Pour over the artichokes and mix thoroughly.

Heat a non-stick frying pan, spoon the mixture into the pan and make 8 small but quite thick crêpes, which need to be cooked on both sides.

Prepare the sauce by chopping the parsley up in the food processor with oil, salt and the squeezed clementine juice.

Place an artichoke crêpe on each plate, top with the rocket and sauce, stack another crêpe on top, add rocket and top with the sauce.

Finish off the dish with spicy chestnuts.

 

3-SPICY CHESTNUTS

Peel the chestnuts and boil them in salted hot water for 30 minutes with celery. Melt the butter and mix the peppers and salt together in a small bowl. Roll the chestnuts in the butter first and then in the salt and pepper mixture.

If you want, you could make baby skewers by threading two or three chestnuts on a cocktail stick or sprig of rosemary with the leaves removed.