The verrina for a summer aperitif
Chic, the verrine? Yes, but above all practical! It allows you to present recipes in individual versions without using plates. We can thus enjoy dipping our spoons into soups, creams and summer mousses.
Play of textures, explosion of colours, mixing of flavours, all madness is allowed. In the summer we focus on seasonal vegetables for refreshing verrines. As an aperitif, for example, offer an original gazpacho to drink in a shooter. We can then contrast everything with some toasted and coarsely chopped hazelnuts or parmesan crunchy. Cheese is also an essential element of verrines. With its countless varieties, it brings creaminess and delicacy but at the same time character to our summer aperitif.
For even more lightness, you can think of offering salads by the glass. An original version to present the caprese salad, the pantesca salad or the classic raw ham and melon. Even recipes based on meat or fish are easy to break down into small portions. We certainly adopt the mini-tartare in verrina, so practical to make.
The icing on the cake, most verrines can be made ahead of time. So let's avoid last minute stress and make the most of the present moment. Far from being boring, the verrina is smart and is even making a comeback!
The latest gastronomic fad? Le jarcuterie, we mean "the aperitif in a jar". The concept is simple: transform the traditional sharing table into individual portions. To do this, put a handful of dried fruits on the bottom of the jars. Add the slices of cured meat, possibly rolled up, and try to keep them in a vertical position. Arrange a skewer of cheese of your choice and finish with Anfosso Taggiasca olives or with pickles and pickles to taste.
Ready in no time, you can adapt them to your liking and even offer vegetarian pots.
In this case, opt for sticks of raw vegetables to dip in a citronette prepared with excellent extra virgin olive oil, in hummus or with guacamole.
In addition to being original, the verrines avoid the crowds around the buffet and the hands that wander over the food. The verrines are definitely all good.
