Super Bowl finger foods that satisfy

Want to serve up heaps of satisfying finger foods at your Super Bowl party? Also want to avoid run-of-the-mill fare? Fortunately, Edwin Bellanco is here to help. Below, the executive chef of the Morrell Wine Bar & Cafe in New York City’s Rockefeller Plaza shares his recipes for beef and ricotta sliders and shrimp Creole.

Beef and ricotta sliders

Yield: 22 sliders


    • 1 pound 80/20 ground beef
    • 1 pound fresh ricotta
    • 2 eggs
    • 3 tablespoons flat-leaf Italian parsley (chopped)
    • 2 tablespoons fresh thyme leaves (chopped)
    • 2 tablespoons shallots (minced)
    • 1/2 cup Reggiano Parmesan
    • 1/4 cup Wondra for dusting
    • 3 tablespoons soy oil
    • 1 bunch baby arugula
    • 2 tablespoons olive oil
    • Salt and pepper


Baking Directions:


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