BBQ APERITIF - You'll never change your way of enjoying an aperitif again.

It's often the case that you have friends or family over and want to invite them over for a quick aperitif. We're introducing a new way to create a warm, delicious, and complete aperitif, ready in 30 minutes.

What sets our aperitivo apart from all the others? We'll be using a barbecue, of course!

With this recipe you will discover that the BBQ aperitif is the best solution for spending time with friends.

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INGREDIENTS

• Zuchinis

• Sausages

• Orange

• Puff pastry

• Tomato puree

• Dried basil

• Dried marjoram

• Chili

• Oregano

• Pimenton Dulce

• Grated cheese

• Prosecco

• Aperol

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PREPARATION

Our aperitif is easy to cook with a gas barbecue, but also with a charcoal one like a Kettle or Kamado.

To cater to everyone's tastes, we'll serve four options: a vegetarian dish, a meat dish, a snack, and a drink.

Let's start with the meat. Take a portion of the sausage with your hands, press it with your fingers, and twist it, squeezing it into the casing and creating a gap with the rest of the sausage. This will create smaller sausages, similar to salami.

Let's set up the barbecue. We'll need half the grill ready for direct cooking and half for indirect cooking.

Once the sausages are placed in the pan, we position them directly above the burners. We'll cook everything at a temperature between 150 and 170°C.

Next, let's move on to the orange, as we'll need to dry it on the barbecue. Cut it into slices and place them on the top grill in the indirect portion of the grill: this way, they won't brown so much that they taste burnt.

To make the savory snacks, take a roll of puff pastry and some tomato sauce. After rolling out the pastry, spread the tomato sauce over it, as if it were a pizza. Then, season the sauce with spices: add oregano, basil, marjoram, and chili pepper. Finish with a little grated cheese.

Now we will have to roll the pastry up on itself so that all the ingredients remain inside.

Finally, we just need to cut the roll into slices and place the snacks on a perforated baking tray covered with baking paper.

We check the progress of the other preparations and place the snacks on the indirect cooking part of the barbecue.

The last recipe to prepare will be zucchini rolls with feta.

Using a slicer or potato peeler, create thin slices of courgette.

Arrange the slices evenly on the cutting board and season each zucchini with Pimenton Dulce (smoked sweet paprika). Cut the feta into small cubes.

Now we need to complete our courgette skewers by taking the feta cube, placing it on one end of the courgette slice and rolling it up into a roll.

We finish the preparation by threading the courgette rolls onto the skewers.

The skewers will cook directly for a few minutes.

If we have done things correctly, all the preparations will be ready at the same time.

All we have to do is prepare a spritz with our slice of orange dried on the barbecue, portion out the salami and plate the courgettes and savoury snacks.

In about 30-40 minutes we will have made a complete and truly remarkable aperitif!