appetizer home

funny menu for you
appetizer home
INGREDIENTS

Serves 4:
3 green peppers fleshy
oil
vinegar
salt
pepper
tomatoes
garlic
basil
8 sardines in oil
100g tuna in oil



Roast, peel and chop the peppers.
Dispose of a layer on a plate, cover with a sauce made ??of olive oil, a little vinegar, salt and pepper. Put marinated tomato slices with crushed garlic, chopped basil and olive oil.
Overlap with peppers, decorated all around with sardines and tuna.
Bring to the table, stir gently and serve.

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appetizer Romagna

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appetizer Romagna
INGREDIENTS

150 grams of ham
150 g of sausage,
gr.150 cup
250 gr of squaquerone
1 bunch of arugula
4 piadine



Heat in a pan the flat bread cut into slices and stuff with slices of ham, salami and cup.

Incorporate in squaquerone the rocket cut and mix, fill the remaining tortillas.

recommended wine sangiovese.

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Shrimp appetizer

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Shrimp appetizer
INGREDIENTS

Serves 4:

300g prawns
1 ripe avocado
1 pink grapefruit
fresh mint
lemon
olive oil
salt
pepper



Let rest in a bowl 6 tablespoons oil, 1 lemon juice, salt, pepper and chopped 5 mint leaves. Boil shrimp for 5 minutes.
Peel the grapefruit in vivo, collecting the juice and cut into wedges. Combine the flavored oil. Halve the avocado, and pelarlo it into small pieces. Put together shrimp, grapefruit and avocado.
Stir and garnish with mint.

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Appetizer of eggplant

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Appetizer of eggplant
INGREDIENTS

Serves 4:

600g. eggplant
1 cup olive oil
salt
1 tablespoon sugar
1 cup white vinegar
garlic



Wash and dry the eggplant, cut into cubes big enough. Put them in a bowl covered with water and salt and leave it for an hour. Then, pull them up and spremetele, put them in a pan with oil and fry 5 '.
Put a little oil in a clean pan and add 1 clove garlic, eggplant combining sugar and vinegar.
Heat gently, stirring all.

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Avocado with crab

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Avocado with crab
INGREDIENTS

Serves 4 people.:
2 avocados
1 can crab meat
capers
mayonnaise
tarragon
chive
parsley
lemon juice



Chop together the tarragon, parsley and chives.

Drain the crabmeat liquid preserves and mash with a fork.

Mix the mayonnaise and add the capers and chopped herbs.

Divide the avocado in half, remove the stones, sprinkle the chopped lemon juice to not tarnish.

Fill the means avocado with the mixture and place in the refrigerator until ready to serve.

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Appetizer apple

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Appetizer apple
INGREDIENTS

Serves 4:

100g gorgonzola
4 apples
1/2 lemon
100g cream

Pass the gorgonzola through a sieve, put it in a bowl, add the cream and knead the dough until you get a soft cream.

Peel the apples, cut into cubes, put them in a large bowl, sprinkle with the lemon juice, pour the cream and serve.

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Barchetta zucchini and mozzarella

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Barchetta zucchini and mozzarella
INGREDIENTS

4 people
4 medium zucchini
26 cherry mozzarella type
200g cherry tomatoes
salt
olive oil as needed
half a glass of water and a bit of oregano.



zucchini cut in half and empty them in order to obtain the boats;
pomodrini cut into small pieces and toss with olive oil, salt and oregano

Put the zucchini in a baking dish then put mozzarella 3 x each half of zucchini,
in the end of season with the tomatoes before you seasoned.
Add half a glass of water with a pinch of salt and a trickle of olive oil.

Place in the oven x 25 min at 180g.

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Potato croquettes and mozzarella

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Potato croquettes and mozzarella
INGREDIENTS

1 kg of potatoes
2 eggs
butter
mozzarella
parmesan
oil
bread crumbs
flour



Boiled potatoes, and sbucciale setacciale.
Condiscile with salt and parmesan, infilaci a piece of mozzarella and pass them in flour, then in beaten egg and bread crumbs.

Fry in oil and serve hot.

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Crostini with cucumber

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Crostini with cucumber
INGREDIENTS

2 medium cucumbers
200 g of natural yoghurt
100 g of cream
2 cloves of garlic
few grains of black pepper
mint leaves
Pugliese bread
salt



Peel and grate the cucumber.

Crush the garlic and add to the cucumber puree.

stir,
salt and add the yogurt, cream and mint leaves in
strips and pepper.

Keep in refrigerator for an hour.

meanwhile
sliced ​​bread and let it toast.

Serve with slices of bread cut into squares.

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Prawn cocktail

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Prawn cocktail
INGREDIENTS

250 grams of shrimp
4 tablespoons mayonnaise
1 tablespoon ketchup
few drops of Tabasco
a few drops of sauce worchester
2 tablespoons of cognac
white pepper
a few grains of black pepper
2 bay leaves
4 thin slices of lemon
a few leaves of lettuce



Place in a bowl the mayonnaise,
ketchup and mix.
Add the Tabasco sauce worchester and ground white pepper and finally the
cognac.

Mix well and keep aside.

Wash and clean the leaves
salad and place them in
cups.

Put a bit of sauce
over salad and leave 3/4 to
after.

Put in a pot
water with the peppercorns and
bay leaves and boil.

Dip the shrimp and cook for a minuto.Togliere shells from shrimp, leaving one integer for each cup.

Place the shrimp in bowls and top with the remaining sauce.

Garnish with whole shrimp and
slice of limone.Mettere in
refrigerator before serving.

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Shrimp Cocktail

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Shrimp Cocktail
INGREDIENTS

4 tablespoons mayonnaise
2 tablespoons of ketchup
3 lemons
1 dash of Worcestershire sauce
sea ​​salt
freshly ground black peppercorns
2 small lettuce kind, the loose leaves and sliced
24 prawns, cooked and peeled
taking some paprika



For a classic sauce, whisk in a bowl mayonnaise, ketchup, lemon juice and Worcester sauce. Add salt and pepper and set aside.

Arrange the lettuce leaves and small shrimps in four bowls or plates.

Pour the sauce over them and, finally, garnish with a sprinkling of paprika and a slice of lemon.

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Sea shells with cream cheese

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Sea shells with cream cheese
INGREDIENTS

INGREDIENTS (for 4 people):
400 g of shells
60 g of butter
120 g of ricotta
80 g of mascarpone
80 g of cooked ham
salt



In a bowl, cream the butter at work, ricotta, mascarpone and salt
to obtain a homogeneous mixture.

Immediately after, add the ham into small pieces and stir for a few minutes.

Meanwhile, blanch in boiling water shells, al dente and season with
cream cheese obtained.

Serve immediately hot.

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Cocottine the forest

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Cocottine the forest
INGREDIENTS

rocket
mushrooms
brie cheese



At the bottom of cocottina put a sprig of arugula and salo slightly over a couple of tablespoons of cooked mushrooms.

Finally about 40g of brie cheese and a macinatina pepper, put in a preheated oven at grill.

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stuffed croissants

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stuffed croissants
INGREDIENTS

4 savory croissants
300g frozen spinach
4 tablespoons grated Parmesan cheese
8 tablespoons whipping cream
nutmeg
salt




Cook the spinach, drain and pass them to the mixer, put them in a bowl and season with salt. Whip the cream, incorporate it in the past, add the Parmesan cheese, a pinch of salt and one of nutmeg. Stir from the bottom upwards until obtaining a homogeneous mixture. Halve the croissants and warm them in the oven. Spalmarne the inside with creamed spinach and put in a preheated oven at 180o for a few minutes

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Potato croquettes and mozzarella

funny menu for you
Potato croquettes and mozzarella
INGREDIENTS

1 kg of potatoes
2 eggs
butter
mozzarella
parmesan
oil
bread crumbs
flour



Boiled potatoes, and sbucciale setacciale.
Condiscile with salt and parmesan, infilaci a piece of mozzarella and pass them in flour, then in beaten egg and bread crumbs.

Fry in oil and serve hot.

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Sweet and sour onions

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Sweet and sour onions
INGREDIENTS

300 gr. onions
2 tablespoons sugar
salt
1/2 cup of vinegar



Let cook the peeled onions in a pan without adding fat for about 30 min. over low heat, add salt. Add the vinegar and sugar. Cook again until the sauce has thickened.
Serve warm.

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Carpaccio of raw sea bream with chopped cucumber

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Carpaccio of raw sea bream with chopped cucumber
INGREDIENTS

A fillet of sea bream
A fresh cucumber
1 lemon
a drizzle of extra virgin olive oil
salt
pepper



Cut very finely with a knife into thin slices of carpaccio type the pulp of a raw bream fillet and roll it into a dish, add us a bit of lemon juice,
finely chop some cucumber and spread it over carpaccio of sea bream with a drizzle of olive oil, salt and pepper.

Serve all on a toasted bread.

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Parmesan Baskets

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Parmesan Baskets
INGREDIENTS

Parmesan q.b.




Heat a non-stick pan with a diameter of 20-22 cm, sprinkle with cheese and leave on the heat for a few minutes.

As soon as the cheese has melted a little 'turned over the omelette obtained over a bowl and let cool upside down so that the cheese takes the form of a basket and regain consistency.

If you have a microwave oven, put the cheese on a sheet of baking paper so as to form a disc and cook for two or three minutes, then remove it and lay down on top of a bowl turned upside down as above.

Ideal for serving pasta, risotto or boundaries.

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Salmon Carpaccio the 2 balconies

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Salmon Carpaccio the 2 balconies
INGREDIENTS

Ingredients for 4 persons
Fresh salmon 400 gr
Lemon juice 1
Extra virgin olive oil 3 cl
1 shallot
Porcini mushrooms 300 gr
Salad Envy 200 gr
1 bunch parsley
Sale q.b.



Taliate the salmon into thin slices, marinatele, covering them with oil, lemon juice, salt and chopped shallots.
Meanwhile prepare the mushrooms by cutting thin separately toss with a vinaigrette made ​​with olive oil, lemon juice, salt and a little parsley.
Cut thin envy.
It has been about 20 minutes, prepare the dish, with the center of envy, lying on the salmon covering it with the mushrooms, sprinkle with fresh parsley and a drizzle of olive oil.
Go with it a wine from the hills of Friuli

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artichokes buttered

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artichokes buttered
INGREDIENTS

8 artichokes 1 lemon 1/2 cup of extra virgin olive oil, 1 tablespoon of butter, 2 cloves of garlic, a handful of parsley, salt, pepper, bread crumbs, 2 tablespoons Parmesan cheese



Clean the artichokes, cut into wedges and put them in water acidulated with lemon juice.

In a large saucepan, sauté the oil and butter.

Add the artichokes dry and let it brown.

Sprinkle with garlic and parsley, salt and pepper then add a glass of water.

Cook for about 30 minutes.

When almost cooked, sprinkle with Parmesan cheese and bread crumbs.

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Carpaccio of salmon with green pepper pineapple and artichoke

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Carpaccio of salmon with green pepper pineapple and artichoke
INGREDIENTS

salmon
pineapple
fresh artichokes
green pepper
vinegar
white wine
extra virgin olive oil
parsley
lemon
salt to taste



Take a slice of salmon and cut into thin slices and then soak it in white wine with the addition of two tablespoons of vinegar and a pinch of salt.

Allow to marinate the steak for about an hour then place it on the plate, season with salt and dress with a drizzle of extra virgin olive oil add the green pepper, sliced ​​artichokes.

Sprinkle with an emulsion of olive oil and lemon then add the fresh pineapple into cubes and sprinkle with chopped parsley good appetite

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Chapels thousand flavors

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Chapels thousand flavors
INGREDIENTS

300g mushrooms
1 lemon
butter
seal pleasure salmonev raw or cooked ham, mortadella, pepperoni




Take 300g of mushrooms and remove the stems. So clean, peel and dry the chapels. Add salt water and the juice of 1 lemon butter into small pieces and then warm it blanch for 5 minutes the chapels.
Let them cool and place them in trays, broken down by seal, that can change at will: smoked salmon, raw or cooked ham, sausage, peppers, all cut into squares, or artichokes and gherkins.

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Cannons sausage

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Cannons sausage
INGREDIENTS

1 pack of puff pastry
8 hot dogs
1 egg
2 tablespoons mustard
butter



Roll out the pastry thawed and cut into long strips about 20 cm. wide and 3 cm.

Sprinkle the sausages with mustard, wrap the strips of dough and seal the ends.

Brush with beaten egg, lay them in a buttered pan, bake in the oven for about 20 minutes and serve hot.

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Guns sausage ham

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Guns sausage ham
INGREDIENTS

1 pack of puff pastry
30g of butter
30g of flour
1/4 liter of milk
4 tablespoons grated Parmesan cheese
50g sausage
50g of ham
salt




Prepare a white sauce with butter, flour and milk and cook for 10 ', combine Parmesan cheese, chopped ham and sausage and salt. Put the mixture on the pastry thawed and cut into strips, roll forming guns, bake for about 20 minutes

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Trousers with chicken

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Trousers with chicken
INGREDIENTS

1 pack of puff pastry
100g of boiled chicken
1.5 dl of white sauce
25g butter
80g mushrooms
50g of grated cheese
salt
pepper



Cook the mushrooms for 10 'with a little butter, salt and pepper and keep the cooking liquid. Combine the chicken with mushrooms and diced flavor in hot butter. Restrict the liquid from cooking the mushrooms add it to the sauce with chicken, mushrooms and cheese. Derive from the puff pastry discs, fill them with the mixture, fold on themselves and bake at 180o for 25 '.

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Pudding grain

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Pudding grain
INGREDIENTS

Serves 4:

200 g grated parmesan

4 eggs

2 dl milk

2 dl cream

2 teaspoons flour

30 g butter

salt

Beat the eggs, add the flour, Parmesan cheese, milk, cream and a pinch of salt and mix.

Pour the mixture into a greased baking tray and bake in a water bath for about 30 minutes.

To cool the pudding, turn it over and serve.

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Squid with flavors of the mushrooms

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Squid with flavors of the mushrooms
INGREDIENTS

oil
onion
capers
olives
rosemary
fresh squid
possibly fresh mushrooms
cherry tomatoes
catmint
white wine



Finely chop the onion, chop apart a handful of capers and black olives.

In a pan put oil, the onion and the chopped capers and olives.

Lightly fry, add the squid cut into small pieces, after a few minutes, add a glass of white wine, half a sprig of rosemary and let it evaporate.

Meanwhile, cook the sliced ??mushrooms apart into small pieces in a pan with oil, garlic and catnip for about 10 minutes.

United squid tomatoes chopped and cooked mushrooms, cook for 2 to 3 minutes and serve on the plate with a slice of bread Abbruscato.

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Quick Bruschetta with tomato

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Quick Bruschetta with tomato
INGREDIENTS

6 ripe tomatoes
5 anchovy fillets in oil
5/6 basil leaves
2 cloves of garlic
oil
vinegar
salt
toast in the oven



Depriving the peel tomatoes, then put them in the blender with all the ingredients.

Blend well until you form a thick sauce.
Taste for salt and vinegar if necessary aggiungetene.

Once ready the sauce, spread over the freshly toasted bread in the oven and serve immediately.

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Bruschetta cheese and mushrooms

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Bruschetta cheese and mushrooms
INGREDIENTS

4 people
8 slices of bread
8 slices of provolone
300g of mushrooms olive oil
a pinch of salt to season the mushrooms.



Cut the mushrooms into small pieces and toss with olive oil and salt.

Put the slices of bread in a baking pan, add the mushrooms you have seasoned before and on each bruschetta put a slice of provolone.
Finally, put it in the oven for 15 min.

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Bruschetta with feta and tomatoes

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Bruschetta with feta and tomatoes
INGREDIENTS

Slices of bread,
feta
tomatoes,
oil
salt
pepper
oregano


Put to toast the slices of bread (preferably Tuscan).

Meanwhile, prepare a bowl
feta cheese cut into small pieces (1/2 cm) or so, also cut the tomatoes, then season with olive oil, salt, pepper and oregano;

Place on top of the toasted bruschetta and serve.

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