Aperitif

There is nothing better than an aperitif at home to spend time in company. Here are ideas and recipes to organize it from cocktails to appetizers.

Why does everyone love an aperitif, have you asked yourself? The reasons are many and all very convincing: first of all it is a moment of conviviality , often informal, between relatives or friends. Then, you taste many good things , all mouth-friendly, and finally it is an opportunity to try different dishes and combinations, all accompanied by drinks and drinks. But what is the history of the aperitif and how can we organize one at home, complete with cocktails? Let's find out together!

• How to organize an aperitif
• The best cocktails
• Recipes for aperitif

Apericena: meaning and birth of a phenomenon

The aperitif is a phenomenon born in Northern Italy and soon spread to the rest of the country. It was early 2010 when the neologism was coined from the union of two words, aperitif and dinner , and since then the aperitif has never lost its charm among young and old. Taking a look at its history, however, we discover that the first to create this new meal were the people of Turin way back in the 1990s. We had to wait some time before the phenomenon went viral.

However, since its birth, this neologism has not stopped being discussed, to the point that various campaigns have been activated for its cancellation. Classified as the word fruit salad , it is viewed by some with horror and disdain, but then, in the end, it continues to be used, generating a sense of satisfaction just by pronouncing it.

The official definition, given by Treccani , is: " Aperitif, served together with a rich series of appetizers and accompanied by tastings of different dishes, savory and sweet, which can be consumed instead of dinner. ” The Accademia della Crusca also expressed its opinion in this regard, through its president, regarding the gender of the term, which is preferable to be masculine.

How to organize an aperitif

Organizing an aperitif dinner at home, both indoors and outdoors, is an excellent solution when you want to host many diners . In fact, you will free yourself from the hassle of having to study an entire menu whose courses do not conflict with each other as well as from the need to have seating for everyone. In fact, by its nature, the aperitif must be able to be consumed standing up or in any case without needing a fixed position at the table.

Once the spaces have been organized with chairs, armchairs, sofas and sofas but also cushions, it is necessary to think about the corner that will host the dishes. The ideal would be to use a table so that diners can move around it, without creating queues and disturbing each other. In the case of small spaces, splashbacks will help you make use of all the space even in height.

Cutlery, glasses and napkins can give your aperitif an extra touch of class. Avoid plastic ones in favor of recyclable materials (like bamboo) or durable ones. For example, you can use the dessert plates from your service which are well suited for this purpose. Even for cutlery, napkins and glasses the situation remains the same: prefer traditional ones or, if you really can't, opt for recyclable objects in the wet fraction.

For convenience we recommend placing food and drinks in two different places . A separate table where you can place drinks or prepare cocktails will make everything easier.

After thinking about all this it's time to study what to serve. From cocktails to appetizers, we have thought of everything. All you have to do is choose what to cook, prepare the shopping list and then get to the stove. Choosing cold foods will free you from the hassle of having to prepare everything at the last moment, thus giving you time to organize yourself and not be too stressed when your guests arrive.

Cocktails for the aperitif

The cocktails will give your aperitif a touch of class . If you are not an expert bartender you can opt for the more classic combinations appreciated by all such as the Spritz , also in a non-alcoholic version . Then you can't miss white and red wines with their glasses, or a carafe of frozen sangria . Above all, women will appreciate the relatively new Hugo , while the Bloody Mary and Negroni will make everyone agree.

Green light also for non-alcoholic drinks such as classic fruit juices and bottled aperitifs in the wake of the very famous Crodino.

Recipes for aperitif

When you start studying the aperitif menu there are no particular aspects to pay attention to other than practicality . As mentioned, whatever you decide to serve must be able to be consumed without having to be cut, preferably directly with your hands as is usual with finger foods .

Also check if among your guests there is anyone who suffers from food intolerances or follows particular dietary regimes (e.g. vegetarian or vegan) and prepare something that makes them feel included. You don't necessarily have to change the entire menu, just dedicate a few options to it. Keep in mind that often people's curiosity will push them to try even "strange" dishes so don't worry: everyone will appreciate your efforts!

Then there are some appetizers for the aperitif that don't even require preparation, such as chips in the bag, olives , obviously already cleaned dried fruit , and various types of pretzels that can be purchased ready-made. These will give substance to your menu without putting too much effort into the preparation.

Organizing an event of this type could in fact prove challenging if you don't know how to organize yourself in time. An aperitif with quick recipes is what you need to please everyone and not overburden yourself with work. A pan of pizza and focaccia , a savory pie with spinach and a pasta omelette or a traditional omelette are simple and quick preparations that simply need to be cut into slices before serving. Also excellent are the Russian salad and the more particular version of the capricciosa , the vitello with tuna sauce and the prawn cocktail , bruschetta , crostini and canapés. In short: everything that comes to mind can be included in your aperitif!

Small pizzas

Bringing an aperitif to the table with quick ideas is simpler than you might imagine. Simple puff pastry, for example, can give life to oven-worthy pizzas and the great thing is that you won't have to knead anything at all! Choose the seasoning you prefer but our advice is to stick to the classic with tomato and mozzarella, adding an olive or a piece of anchovy if necessary.

Ingredients for 6 people:

• 1 roll of puff pastry
• 100 g of tomato puree
• 80 g of mozzarella
• Salt to taste
• pepper as needed
• extra virgin olive oil to taste
• oregano to taste

Unroll the puff pastry and cut it into squares so as to eliminate waste. Distribute on each one a teaspoon of sauce prepared by seasoning the puree with oil, salt, pepper and oregano then complete with the diced mozzarella . Bake at 180°C for about 15 minutes then remove from the oven and serve hot or at room temperature. The puff pastry pizzas remain crumbly for about half a day.

Stuffed eggs

There are a thousand versions of stuffed eggs but the most famous one is tuna based. Able to make everyone agree, it is simple to prepare for an aperitif and requires very little time. As if that wasn't enough, you can also prepare them the day before and store them in the refrigerator to lighten the last minute work.

Ingredients for 4 people:

• 8 hard boiled eggs
• 8 anchovies
• 150g canned tuna
• parsley to taste
• pepper as needed
• Salt to taste
• butter to taste
• lemon zest to taste

Cook the eggs in water for 8 minutes after they come to the boil, then let them cool and peel them. Divide them in half lengthwise and delicately remove the yolk which will be worked together with the anchovies, canned tuna, a sprig of chopped parsley and a knob of butter. Flavor with lemon zest, season with salt and pepper and use the mixture obtained to fill the eggs . Store them in the refrigerator until just before serving.

Vol-au-vent

The shells can be purchased ready-made, greatly simplifying the preparation and giving you the time necessary to create different delicious fillings. We are talking about vol-au-vents , crumbly puff pastry baskets full of flavor which in the savory version can be filled in many ways . Here's how we prepare them with cheese fondue.

Ingredients for 4 people:

• 12 vols au vent
• 120 ml of milk
• 60 g of fontina
• 60 g of taleggio cheese
• 15 g of butter
• 1 pinch of salt
• nutmeg to taste
• 1 pinch of pepper
• 1 teaspoon of 00 flour

We have underlined how aperitif and quick recipes are a fundamental combination so don't be ashamed to use ready-made vol au vent! Simply prepare the cheese fondue by melting the butter in a saucepan together with the flour. Once you have a hazelnut colored roux , pour in the milk, stirring with a whisk, then the diced cheese. Season with salt, pepper and nutmeg and cook until the sauce has thickened . Once cold, use it to fill your baskets.

arancini

The preparation of the arancini is not exactly immediate: you will have to cook the rice, prepare the filling, form the arancini and then fry them. The best way to make the recipe quick is to prepare them first and fry them at the last moment or at least throughout the day. You can then reheat them in the oven before serving: they will seem freshly made.

Ingredients for 4 people:

• 300 g of Carnaroli rice
• 1 sachet of saffron
• 40 g of butter
• 60 g of grated cheese
• 200 g of minced beef or pork
• 1 white onion
• 100 g of mozzarella
• tomato puree to taste
• 1/2 glass of white wine
• extra virgin olive oil to taste
• Salt to taste
• pepper as needed
• 2 eggs
• breadcrumbs to taste
• oil for frying to taste

First, boil the rice in salted water with the saffron , then drain it and mix it with the butter and cheese. Spread it on a baking tray, cover with cling film and leave to cool for an hour and a half. In the meantime, prepare the sauce starting with a sauté of oil and onion, then add the minced meat, add the wine and cover with the puree. Cook for 20 minutes, seasoning with salt and pepper. Then spread a generous spoonful of rice on the wet palm of your hand, fill with the ragù and diced mozzarella and close into a ball. Dip the arancino first in the beaten egg then in the breadcrumbs and then fry it by immersion until it is golden and crunchy. Serve it hot.

Salted muffins

Another recipe that can be prepared even a day in advance is that of savory muffins . Easy to customize according to your tastes, the recipe we offer is with cooked ham , one of the most universally appreciated ingredients.

Ingredients for 4 people:

• 210 g of egg whites
• 110 ml of water
• 80 ml of seed oil
• 310 g of 00 flour
• 150 g of diced cooked ham
• 1 sachet of instant yeast for pizzas and savory pies
• Salt to taste
• black pepper to taste
• chives to taste
• 2 tablespoons grated cheese

Whip the egg whites with an electric whisk, then add the water, oil, sifted flour with yeast and parmesan in order. Season with chopped chives, a pinch of salt and pepper and finally add the diced ham. Pour the mixture into the baking cups, filling them 2/3 full and then cooking at 180°C for 40 minutes . Tossed muffins are good freshly made or at room temperature.

Courgette rolls

Perfect because they can be prepared the day before without any changes in taste, courgette rolls for an aperitif are a truly original and simple idea to enjoy.

Ingredients for 6 people:

• 3 courgettes
• 100 g of Greek yogurt
• 100 g of cooked ham
• extra virgin olive oil to taste
• Salt to taste
• dill to taste

Slice the courgettes not too thinly and grill them on a grill for a couple of minutes on each side. Once cold, place a strip of ham on each and spread a little Greek yogurt flavored with dill, oil and salt. Roll up and secure with a toothpick.

Mozzarella in carriage

Who can resist two fried slices of bread that when cut allow a mozzarella-based filling to drip out? Practically no one and this is why we also want to include mozzarella in carrozza among the aperitif ideas. You can prepare it at the moment if you have time or just before the guests arrive and keep it warm in the oven.

Ingredients for 6 people:

• 12 slices of sandwich bread
• 500 g of buffalo mozzarella
• 5 eggs
• 00 flour to taste
• breadcrumbs to taste
• Salt to taste
• seed oil for frying to taste

Cut the mozzarella into slices and pat it dry with kitchen paper then use it to fill two slices of bread. Press well, remove the edges and then cut them into four squares. Dip them one by one in the flour, beaten eggs and breadcrumbs then leave to rest in the fridge for 30 minutes then repeat the breading in the egg and bread. Another 30 minutes in the fridge (even more if you want to cook them at the last moment but prepare them first) and then they are ready to be fried at 170°C until golden brown . Serve them hot after having passed them on absorbent paper.

Potato chips

Excellent both fried and baked, potato chips are a valid alternative to bagged chips. If well fried they can also be prepared a little in advance so as to save you from the hassle of cooking them at the last moment. Ready to discover the secrets to crispy potato chips like the ones in the bag?

Ingredients for 4 people:

• 500 g of potatoes
• extra sunflower seed oil to taste
• salt to taste

Peel the potatoes and, using a mandolin , slice them as thinly as possible . Pass them twice in very cold water to remove the starch and then dry them with a clean cloth. This step is essential to obtain crispy chips. Then fry them in oil at 160°C a few at a time and drain them as soon as they are crispy. Pass them on absorbent paper and serve.

Savory cream puffs

Also in this case the simplest way for a quick aperitif is to buy already made cream puffs which usually contain little or no sugar. They are the perfect base for creating savory cream puffs to be filled with ingredients of your choice, also chosen from the proposals made above such as Russian salad, capricciosa, vitello with tuna sauce and prawn cocktail. But here are some more ideas.

Ingredients for 8 people:

• 24 cream puffs
• Grilled vegetables (peppers or aubergines or courgettes)
• Goat
• Ricotta
• Dry tomatoes
• Basil
• Baked pumpkin
• Gorgonzola

To make the three types of filling you will have to blend the vegetables with the capon, the ricotta with the dried tomatoes and basil, the pumpkin with the gorgonzola. Fill them with the help of a pastry bag or simply cut them in half and, if you have any filling left over, spread it on the croutons or create canapés using white bread cut into triangles.

Ricotta cheese balls

Perfect because they do not require cooking and are also excellent to prepare in advance , the ricotta meatballs are excellent when eaten cold and are perfect for the mouth. Their fresh flavor and particular texture will make them sell out, so prepare plenty. A suggestion? Place a nice glass with some breadsticks inside nearby.

Ingredients for 4 people:

• 250 g of ricotta
• 50 g of grated parmesan
• 50 g of grated pecorino
• 1 bunch of basil
• 1 organic lemon
• 1 pinch of salt
• sesame seeds to taste

Let the ricotta drain before mixing it with the two grated cheeses. Flavor the dough with lemon zest, a pinch of salt and chopped basil then leave it to rest in the refrigerator for half an hour. Form small balls that are not too large, roll them in the sesame seeds and, as they are ready, place them on a plate. Store them in the refrigerator until ready to serve.

The aperitif with the ideas we have left you will be truly amazing: have fun and be imaginative. Everyone will appreciate your effort!

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