Kathie Lee & Hoda: Serrano Asparagus Recipe & Spinach Calzones Recipe

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Kathie Lee & Hoda: Antoine Sicotte Serano Asparagus Easter Appetizer Recipe

Hosting Easter dinner is no easy task and sometimes the guests come hungry before the meal is even served. The Rebel Chef Antoine Sicotte said the best way to keep everyone satisfied until dinner is with some of his Easter dinner appetizer recipes. Check out his Easter appetizer recipes below

Antoine Sicotte Serrano Asparagus Recipe

Antoine Sicotte Serrano Asparagus Ingredients:

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  • 2 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • Salt to taste
  • Espelette pepper to taste
  • 1 bunch asparagus, with the tough bottom ends trimmed off
  • 20 slices Serrano ham
  • Manchego cheese shavings

Antoine Sicotte Serrano Asparagus Directions:

  • Preheat the oven to 400 degrees.
  • In a deep dish, combine the olive oil, balsamic vinegar, salt, Espelette pepper and asparagus, and mix well to fully coat the asparagus.
  • Roll a slice of ham around each asparagus spear and arrange them on a baking sheet lined with parchment paper. Drizzle some more olive oil over the asparagus and cook for about 10 minutes.
  • Transfer to a serving plate and top with Manchego cheese shavings.

    Kathie Lee & Hoda: Serrano Asparagus Recipe & Spinach Calzones RecipeKathie Lee & Hoda: Serrano Asparagus Recipe & Spinach Calzones Recipe

    Kathie Lee and Hoda watched as the Rebel Chef Antoine Sicotte showed them how to make Easter appetizers like his serrano asparagus and his spinach calzones.

Rebel Chef Spinach Calzone Recipe

Rebel Chef Spinach Calzone Ingredients:

  • 1/3 cup raisins
  • 1 cup warm water
  • 1 clove garlic, chopped
  • 1/3 cup pine nuts
  • 3 tbsp. olive oil
  • 2 cups fresh spinach, washed and stems removed
  • 1/2 cup fresh basil leaves
  • 2 tbsp. hot sauce
  • 3-1/2 oz ricotta cheese
  • 1/4 cup fresh Parmesan cheese, grated
  • Kosher salt
  • Freshly ground pepper
  • 1 store-bought pizza dough

Rebel Chef Spinach Calzone Directions:

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  • Rehydrate the raisins in warm water for 10 minutes and then drain.
  • In a pan, sauté the garlic and pine nuts in the olive oil. Add the spinach, cook for 2 minutes, and let sit for 6 minutes. Stir in the basil, hot sauce, both cheeses and raisins. Season with salt and pepper to taste.
  • Divide the pizza dough into 8 equal portions and roll out into flat rounds. Top each round with 2 tbsp. of the spinach and cheese filling and then fold them into half-moons, pinching the edges to seal. Bake in a 400 degrees oven for 10 minutes.

Antoine Sicotte Canapes a la Provencale Recipe

Antonie Sicotte Canapes a la Provencale Ingredients:

  • 1/4 cup onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp. butter
  • 18 pitted black olives, finely chopped
  • 3 tomatoes, seeded and diced
  • Kosher salt
  • Freshly ground pepper
  • 2 tbsp. fresh parsley, finely chopped
  • 9 anchovy fillets, rinsed and thinly sliced
  • 1 tsp. balsamic vinegar
  • 18 slices of baguette bread, brushed with olive oil and toasted
  • 1/2 cup breadcrumbs

Antonie Sicotte Canapes a la Provencale Directions:

  • In a pan, sauté the onion and garlic in the butter. Remove from heat and then mix it together with all of the remaining ingredients, except the bread and breadcrumbs. Spoon 1 tbsp. of the mixture onto each toasted baguette slice, sprinkle with breadcrumbs and broil in the oven for about two minutes, until the tops are golden brown.

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