Description
Antipasti: polpette of crab sticks, Parmesan, zucchini with a surprise + salad with arugula, crab sticks and sun-dried tomatoes. Antipasti - what is it? It is a cold or hot appetizer in Italian cuisine, which is served before the main dish, i.e. something that is served before the pasta. Antipasti are laid out on a dish so as to give the composition a harmonious not only in taste but also in appearance. The tradition of feeding the first meal of antipasti and went with the Roman time. I have today as antipasti polpette and salad. Polpette are small burgers or meatballs in Italian. They come in meat, vegetable, fish. The main component of polpet is crackers and cheese. My polpetti with crab sticks, zucchini, Parmesan cheese, cream cheese and as a surprise - shrimp. And polpetta I also got the arugula salad, crab sticks, sun-dried tomatoes (my home made) and Parmesan, dressed with olive oil and balsamic sauce.
Ingredients
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Zucchini
400 g
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Crab sticks
200 g
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Shrimp
12 piece
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Cheese curd
150 g
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Parmesan
80 g
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Bread crumbs
4 Tbsp
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Chicken egg
2 piece
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Mint
1 tsp
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Salt
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Black pepper
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Corn flour
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Flour
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Vegetable oil
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Arugula
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Sundried tomatoes
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Olive oil
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Balsamic
Cooking
Zucchini wash, dry, RUB on a small grater. Sprinkle salt 0.5 tsp., stir and leave it for 0.5 hour.
As a surprise we will have shrimp. Peel shrimp, leaving tails, poke them in the entire length of skewers and boil in salted water until until blush. Have boiled shrimp immediately remove the skewer.
Crab sticks finely chop. Fully zucchini a good squeeze with your hands from excess water. In a Cup of zucchini add chopped crab sticks, bread crumbs, grated Parmesan cheese, cream cheese (cream cheese), egg, dried mint, salt, black pepper. Mix everything to taste, if necessary - it needs more salt, poperchit.
Now we will create our polpette. Form small meatballs with your palms, flatten it a little in the center to put the shrimp.
The shrimp is completely "wrap" the meat, leaving the tail outside (for beauty), giving the shape of patties.
Now polpette need to breaded. First roll them in flour, then dip in beaten egg and finally roll in corn flour. Breaded polpette fry in vegetable oil until Golden brown, put them immediately on kitchen paper towel to rid of excess oil.
Now for the salad. For this we need arugula, crab sticks, sun-dried tomatoes, Parmesan, olive oil and balsamic cream.
At the bottom of the dish to put the salad on top of arugula to lay diagonally sliced crab sticks, sun-dried tomatoes, Parmesan, cut into slices use peelers, drizzle with olive oil and balsamic vinegar. All our salad is ready to serve.
Polpette served with salad and best drink they will be white wine.
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