Quick & Easy Canapes: Kielbasa & Tortellini Bites w Smoky Paprika Oil

Recipe

Quick & Easy Canapes: Kielbasa & Tortellini Bites w Smoky Paprika Oil

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

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

arugula
cooked tortellini
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.

kielbasa-steps-201x300

We've got more recipes with smoky ingredients to wow guests with, check it out in 01 Smoked