Perfect recipes to enjoy the Sanremo Festival on the sofa

From 6 to 10 February there are those who say they will watch Sanremo Music Festival every evening on RAI Television and those may not.  Now in its 74th edition, attracts many Italians to sit in front of their TV and follow the voting and participants perform. Here are some ideas for snacks, and finger food to prepare to eat on the sofa when watching the fabulous San Remo Festival.

Torta Salata - Extra Fast Savory Tart with Prosciutto

It happens that you have to organize a last minute aperitif or starter and in that case a quick savory pie is the ideal solution. This one with puff pastry, Brie cheese and raw ham is delicious and tasty, ready in a flash. And at the same time it will disappear, down to the last crumb!


1 disc of puff pastry; 200g Brie cheese; raw ham; mixed salad; pepper (optional)



In a short time and without difficulty you can prepare a delicious savory puff pastry tart as an appetizer but which can easily replace a second course. A disc of puff pastry on which to spread slices of Brie cheese and to quickly put in the oven, for enough time to make the shell crunchy and flaky and the cheese melted and delicious. Once baked you can garnish with a few slices of raw ham, sweet Parma or San Daniele and some salad or fresh rucola. Another version could be with gorgonzola and bacon savory pie.

Chicken Baked Tramezzini

Are you looking for some alternative ideas on how to bring chicken breast to the table? These chicken breast sandwiches are an easy recipe, and also economical. You can present them for a tasty lunch and for a dinner with family or friends. 


500 g of chicken breast; 2 carrots; 100 g of sliced provola or scamorza; 100 g of cooked ham; 2 tortillas (or thin wraps); fresh parsley; salt; pepper; extra virgin olive oil




To prepare the meat sandwiches, start by mincing the chicken breast with a knife and then pass it through a meat grinder or a wide blade mixer. You can also start from the ready-made ground meat found on the market. Add the finely chopped carrots and parsley. Mix everything, adding salt and pepper, to obtain a homogeneous mixture. At this point take a tortilla and with a spoon spread half the minced chicken over the entire surface, with a thickness of about half a centimeter. Spread two slices of cooked ham on top. Continue with a layer of thinly sliced cheese, followed again by a layer of ham. Cover the disc with the second tortilla disc that you will have filled with the remaining half of the mince. Apply light pressure to overlap the two discs, so that the filling adheres. Cut into 4 wedges.Pour a spoonful of oil into a non-stick pan and cook the sandwiches first by lightly browning both sides of the piadina over a high heat and then lowering the heat and covering with a lid for about 20 minutes, turning them over halfway through cooking and making sure that the tortilla don't burn. Remove the lid and cook for a few more minutes: check the cooking of the chicken in any case, it is important that the inside is not raw or undercooked. Serve the meat sandwiches hot and stringy.

Potato Croquettes

Potato croquettes are among the most delicious appetizers in our cuisine, a great classic loved by everyone, on every occasion. A quick and easy recipe to prepare even if you want to organize a dinner with friends or a delicious dish for the children.


500 g of potatoes; 50 g of grated Grana Padano; 1 egg; 1 egg yolk; nutmeg (optional); Flour; bread crumbs; peanut oil for frying; salt; pepper


To prepare the croquettes, start by boiling the potatoes in their skins in lightly salted water; it will take 25-30 minutes for medium sized potatoes. When they are soft, drain them, let them cool slightly, then peel them and pass them through a potato masher, collecting the proceeds in a large bowl. Add the beaten egg and yolk, the grated cheese and a pinch of nutmeg. Season with salt and pepper and mix the ingredients well, stirring with a spoon. Taking a little mixture at a time, and with the help of very little flour, form croquettes which you will dip in breadcrumbs, so that they are completely covered. Heat plenty of oil in a high-sided pan until it reaches 170°-180°. Fry three or four croquettes at a time, turning them often and removing them when they are evenly golden. Drain them with the perforated spatula, let them dry on absorbent kitchen paper and arrange them on the serving plate, salting them lightly. Serve the potato croquettes hot immediately.

Apulian Bombette

The Apulian bombette are a traditional dish - Pork meat rolls stuffed with caciocavallo and bacon. An easy recipe for a tasty second course. This recipe includes them filled with caciocavallo cheese, bacon, chopped garlic and parsley: a true explosion of flavour.


8 slices of pork neck; 8 slices of bacon; 80 g of semi-mature caciocavallo; 1 clove of garlic; fresh parsley

extra virgin olive oil; salt; pepper


To prepare the Apulian bombette you must first, beat the slices of capocollo so that they become thinner. If they are too large, cut them in half. Spread them out on a cutting board and place a slice of bacon on each, the caciocavallo cheese in flakes and sprinkle with a teaspoon of chopped parsley together with the garlic. Roll everything up to obtain rounded rolls and secure them with toothpicks. Add salt and pepper and then brown them in a non-stick pan with a couple of spoons of oil for 10 minutes without turning them. After this time, turn them very carefully (if you use a fork, take care not to pierce them) and continue cooking for another 15-20 minutes. Serve the Apulian bombette with a side of salad or potatoes.

Panzerotti in the Pan

Delicious cheesy tomato and mozzarella-based filling enclosed in pizza dough describes Panzerotti best - typical snack from the Puglia region. Excellent for any occasion, they are simple to prepare and delicious. Obviously this version is the quick option without turning on the oven. All you need to do is prepare the traditional pizza dough, form some discs and fill them as you like. 


400 g of 00 flour; 15 g of brewer's yeast; 1 tablespoon of Extra Virgin Olive Oil; 200 ml of warm water; to taste of salt

For the filling:  250 g of Mozzarella; 300 g of Tomato Pulp; 1 tablespoon of Extra Virgin Olive Oil; to taste of salt; to taste of Oregano


To prepare panzerotti in the pan, start with the dough. In a bowl, dissolve the yeast in warm water, then add the flour and oil. Start kneading with a wooden spoon, then add the salt and finish working the dough on the pastry board. It is important to work the panzerotti dough for a long time in order to make it smooth and elastic. Put it back in the bowl and leave it to rise in the oven with the light on until it doubles in size. It will take approximately a couple of hours. Separately, prepare the tomato sauce. Place a drizzle of oil, the tomato pulp in a pan and flavor with oregano. Cook until the sauce has reduced and finally add salt.Once the leavening time has passed, roll out the dough with a rolling pin until it reaches a thickness of half a centimeter, even less if you can, then use a pastry cutter to cut out discs of 10 cm in diameter. Place a spoonful of tomato sauce and a few cubes of mozzarella on half of them, then cover with the remaining dough discs, sealing the edges well. Cook the Panzerotti in a large pan, lightly greased with oil, for 2 minutes on each side, taking care that they do not burn. Serve them piping hot so you can savor the melting filling. Grazie a il Club delle Ricette!

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