An almost instant party bite—think of thIs quick canape as an adorable addition to your party display. It’s a combination of tortellini with the addition of a smoked kielbasa, and just a hint of smoky paprika oil. If you like things on the spicy side, consider adding a little cayenne pepper to the oil to give it a fiery kick. If you are making these around the holidays, the green from the arugula gives it Christmas flair.
Other uses for the Smoky Paprika Oil: We included in our recipe for Creamy Mushroom Soup.adding it as a spiral accent. Think about also drizzling over grilled fish or chicken tenders, or mixed into salsa.
Ingredient tip: The very best place in NYC to get kielbasa is the East Village Meat Market & Deli, on 139 Second Avenue near 9th St. It’s a holdout from the times when the neighborhood was strictly Eastern European, and has that old-school charm. In case you don’t live in New York, they also ship during the colder months of the year. In this recipe, we chose the double-smoked ring. Speaking of smoky things—you can see more recipes in the Smoky Party theme on this site, and get more party ideas to make you look like a rock-star host.
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