Recipe by Tania Nicaise
Serves 6 – 8
Source: Adapted from recipe on “La Cucina” magazine and personal experience

Mini Mozzarella, Grilled Zucchini and Aubergines

  • 1 pack mini mozzarella
  • 1 zucchini
  • 1 aubergine
  • Fresh basil
  • Fresh mint
  • Salt & Pepper
  • Olive Oil
  1. Slice the zucchini and aubergine very thin (mandolin). Brush the slices with olive oil and grill on the pan.  Add a pinch of salt & pepper.
  2. Roll the slices (1/2 if too big and long) around the mozzarella and decorate the zucchini ones with mint leaves and the aubergine ones with basil.  Seal with a tooth pick. Drizzle 12 year old balsamic vinegar on the aubergine and basil bites.

Cannellini Beans and Shrimps

  • 1 can cannellini beans, rinsed
  • 1/3 carrot
  • 1/3 celery
  • 1 clove garlic
  • Rosemary
  • Parsley sprig
  • Shrimps, cleaned, deveined and butterfly cut
  • For marinade: 1 sprig of rosemary, 1 cm knob ginger, 1 clove garlic, zest of lime, finely grated
  • Salt & pepper
  • Olive Oil
  1. Chop the ingredients of the marinade, add olive oil, mix the cleaned shrimps and set aside.
  2. Heat the olive oil in a pan and gently sauté the carrot, celery, garlic. Add the rinsed beans, rosemary, parsley and small amount of water. Cook gently for 10 mins. Remove and discard carrot, celery and herbs.  Mix only the beans and garlic to puree. Add some olive oil and water if necessary.
  3. Grill the shrimps in a hot pan.
  4. Put some bean puree in a table spoon and grilled shrimp on top.

Asiago Cheese, Capers & Grapes

  • Some red/white grapes, cut into 2 and deseeded
  • 150 – 200g cheese, cut into small cubes (you can use Taleggio cheese as well)
  • 2 spring onions or French ciboulette (green part), cut 1/2 cm
  • Chopped parsley
  • 1 tsp capers
  • Salt & Pepper
  • Olive Oil
  • Balsamic Vinger
  • Bread (Ciabatta/French Baguette)
  1. Soak the capers in warm water for 10 – 15 mins
  2. Mix all the ingredients and put on the bread.

Download PDF here: Italian Stuzzichini (finger food) recipe Tania Nicaise