Melon Shots with Feta Fagottini (Chupitos di Melone con Fagottini di Feta)
Category: Appetizers
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Melon | 460g |
| Extra virgin olive oil | 10g |
| Fine salt | to taste |
| Black pepper | to taste |
| Filo pastry | 150g |
| Feta cheese | 100g |
| Cherry tomatoes (datterini) | 80g |
| Black olives | 25g |
| Tropea red onions | 60g |
| Chives | to taste |
| Extra virgin olive oil (for filling) | 10g |
| Peanut oil (for frying) | as needed |
Nutritional Information:
Each serving contains approximate values:
- Calories: 215 kcal
- Fat: 14g
- Carbohydrates: 13g
- Protein: 6g
- Fiber: 2g
Instructions:
Step 1: Prepare the Melon Shots
Start by cleaning the melon. Cut the melon into wedges, removing the seeds and internal fibers. Use a knife to carefully separate the peel from the flesh of each slice. Once you have clean melon pieces, place them into the blender or mixer. Add 10g of extra virgin olive oil and blend everything with an immersion blender until smooth.
Transfer the melon puree to a pitcher and place it in the fridge to chill. This will keep your melon shots refreshing and cool until it’s time to serve.
Step 2: Prepare the Feta Fagottini Filling
While the melon puree chills, focus on the filling for your fagottini. Start by finely chopping the red Tropea onions, then cut them into small cubes. Set aside. Next, slice the feta cheese into strips, and then cut these into small cubes.
In a large mixing bowl, combine the diced onions, cherry tomatoes (cut into halves or quarters), cubed feta, sliced black olives, and chopped chives. Drizzle with 10g of extra virgin olive oil and season with salt and pepper to taste. Stir everything together to ensure the ingredients are well mixed.
Step 3: Prepare the Filo Pastry Fagottini
Now it’s time to assemble the fagottini. Take a sheet of filo pastry and brush it lightly with water to rehydrate it. Then, place a small spoonful of the prepared filling at the base of the pastry strip. Fold one side of the pastry over to form a triangle around the filling, then continue folding the triangle along the length of the strip until you reach the end.
Brush the final edge of the filo pastry with a bit more water to seal the fagottino securely. Repeat this process for the remaining sheets of filo pastry. You should end up with 16 small fagottini.
Step 4: Fry the Fagottini
Heat the peanut oil in a deep pan or fryer to a temperature of around 170-180°C (340-350°F). Gently drop the fagottini into the hot oil, frying them in small batches to avoid overcrowding. Fry until golden brown and crisp, which should take about 2-3 minutes per batch.
Once fried, remove the fagottini from the oil and drain them on a paper towel to remove excess oil. Sprinkle lightly with salt to taste.
Step 5: Serve the Dish
Take the chilled melon puree from the fridge and pour it evenly into four small glasses or shot glasses. Sprinkle each serving with a little black pepper to enhance the flavor. Serve the melon shots alongside the hot, crispy feta fagottini.
Enjoy this delightful combination of sweet and savory flavors, perfect for a light appetizer that will impress your guests!
Tips & Variations:
- You can substitute the black olives with green olives for a different flavor profile.
- If you prefer a lighter version, you can bake the filo pastry fagottini instead of frying them. Simply brush them with olive oil and bake at 180°C (350°F) for 15-20 minutes, or until golden and crisp.
- Add a few mint leaves to the melon shots for an extra layer of freshness.
This Melon Shots with Feta Fagottini recipe brings together the refreshing sweetness of melon with the savory richness of feta cheese, creating a perfect balance of flavors. It’s ideal for serving at a summer party, as an appetizer for a dinner gathering, or as a fun starter for any occasion. Enjoy the delicate crunch of filo pastry and the vibrant, chilled melon shots that will delight your taste buds!
