An almost instant party bite. Think of these as mini pierogies with smoky sidekicks. The drizzle of smoky paprika oil adds a subtle, bacon-y taste sans pork—consider adding a little cayenne pepper for a more fiery experience.
We also used this oil as an accent in the recipe for Creamy Mushroom Soup. Think about also drizzling over grilled fish or chicken tenders, or mixed into salsa.
Best place in NYC to get kielbasa, East Village Meat Market & Deli, 139 Second Ave., near 9th St. They also ship during the colder months of the year. In this recipe, we chose the double-smoked.
MAKES ONE BITE FOR EVERY TORTELLINI & ABOUT 1/4 CUP OF THE SMOKY PAPRIKA OIL
BOIL THE TORTELLINI
1 bag tortellini
Cook according to directions. Drain.
FRY THE KIELBASA
While tortellini is boiling, cut kielbasa into 1-inch rounds. Slice the round into 4 triangles. Cook in hot skillet till edges are brown.
MAKE THE SMOKY PAPRIKA OIL
1/4 CUP olive oil
1 tsp Hungarian smoked paprika
1 garlic clove, minced
cayenne pepper, to taste, if desired
Whisk ingredients in a small bowl. (To keep: Store in small jar or squirt bottle, use up to 2 weeks.)
ASSEMBLE THE BITES
fried kielbasa triangles
smoky paprika oil
With a toothpick, spear one arugula leaf, one tortellini into kielbasa triangle. Using a squirt bottle, or teaspoon, dot paprika oil around dish and onto tortellini.
We've got more recipes with smoky ingredients to wow guests with, check it out in 01 Smoked