5 recipes
Hard-boiled eggs filled with a buttery sour-cream yolk mixture, topped with tomato “caps” to resemble mushrooms and served with cooked egg-and-cream mayonnaise.
A bread and milk panada is mixed with chopped ham, shaped into croquettes, breaded, and deep-fried until golden and crisp on the outside.
A rich, finely ground veal and pork pate enriched with whipped butter, capers, sardines, and mustard, set with aspic and finished with a whisked egg dressing.
A smooth spread of pureed herring folded into whipped butter, served on small canapés with grated cheese and paprika.
A rich canapé spread of ground Emmental cheese and butter, enriched with sardines, anchovy paste, mustard, and grated onion.