Bruschetta with tuna

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Bruschetta with tuna
INGREDIENTS

serves 4:
4 medium potatoes boiled quite long
chopped tomatoes, chopped 250 g
an onion
marjoram
tuna in oil 200 g
100 g pitted green olives
mozzarella
oil
salt
pepper.




Slice the onion and saut? in a pan with 2 tablespoons of oil, then add the chopped tomatoes, salt and pepper and cook over medium heat for 10 minutes.
Then add the olives, tuna, drained and chopped marjoram.


Cut the potatoes into thick slices about an inch, distribuitevi over the tomato sauce and tuna and sprinkle with diced mozzarella.

Arrange the potatoes on a baking tray so prepared lined with special paper, then put under the grill just long enough to melt the cheese.

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savory donut

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savory donut
INGREDIENTS

70 gr. flour
120 gr. of water
40 gr. of butter
2 eggs
salt q.b.



Heat up water, butter and salt;
When the butter is melted and the water boils, remove the pan from the heat and add the flour all at once, put on the fire and stir until you get a ball.

So cool, add the eggs (one at a time), not putting the egg after the first was not well blended, stirring with a wooden spoon on the same side until you form a few bubbles.

With the appropriate opening of 1 cm. the syringe (or a teaspoon) put in a baking pan greased and floured balls as big as a walnut and bake for 25 min.


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Diced apples and cheese

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Diced apples and cheese
INGREDIENTS

for 4:

350 g ricotta cheese
3 tablespoons grated Parmesan cheese
fennel seeds
1 green apple
1 red apple
1 bunch basil
juice of 1 lemon
sweet paprika
salt
pepper



Combine the ricotta cheese Parmesan cheese, salt, pepper and knead until creamy with a wooden spoon.

Add a teaspoon of crushed fennel seeds, a pinch of paprika and basil.

Put in the fridge.

Wash the apples, cut into cubes and sprinkle with lemon.

Form little balls with the cheese mixture, add the apples and serve cold.

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Bavarian tomatoes

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Bavarian tomatoes
INGREDIENTS

for 6 people:

Serves 6:

300 g tomatoes
300 g fresh cream
15 g gelatin
1 lemon
2 tablespoons milk
3 tablespoons oil
salt

Soak in a little cold water fish glue.

Blend the tomatoes, deprived of skin and seeds with olive oil, lemon juice and a little salt.

Dissolve in milk on low heat the gelatin squeezed.

Mix the tomatoes with cream and slightly fitted with isinglass.

Place in a greased mold and refrigerate for at least 3 hours.

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Boats with salmon

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Boats with salmon
INGREDIENTS

2 avocados
150g mayonnaise
50g smoked salmon slices
1 teaspoon mustard
3 tablespoons of whipped cream
1 jar of salmon
5 pickles
1 layer of red pepper in vinegar
1 lemon




Halve the avocados, remove the stones and sprinkle with lemon. Mix the mayonnaise with 80 g cream of salmon, cucumber and chopped peppers, mustard and cream. Fill with the mixture avocados. Garnish with smoked salmon, cut into strips, place in refrigerator for 30 'before serving.

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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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Cod in sauce

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Cod in sauce
INGREDIENTS

800 grams of cod, 200 grams of tuna in oil, 3 anchovies, pickled pepper half (or mixed pickles), 1 hard-boiled egg, olive oil, garlic, parsley, salt to taste



Boil the cod, break it into flakes and place it in a tray. Mix tuna, anchovies and pepper. Place this mixture in a saucepan and cook over low heat adding parsley, garlic, oil and salt (if needed).
Remove garlic and parsley and let cool. Place the sauce on cod evenly. Decorate with washers boiled eggs and pickles sliced ??thin.

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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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Appetizer tuna

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Appetizer tuna
INGREDIENTS

Serves 4:
300g frozen peas
200g tuna in oil
3 eggs
1 red bell pepper
1 yellow pepper
1 lemon
oil
salt


Boil peas in salted water for 8 minutes, drain and toss with the oil. Place the chopped tuna on a serving dish, season with olive oil and lemon juice and garnish with peas, firmer eggs, shelled and cut into wedges and roasted peppers, peeled and cut into strips.

Place in the refrigerator before serving.

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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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Baked Alaska

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Baked Alaska
serves 6
ingredients
1.2 litres/2pt round tub of goodquality
vanilla ice cream
1 Victoria sponge or other plain
butter sponge cake
4 egg whites
75g/3oz caster sugar
1 tablespoon raspberry jam

• Freeze the ice cream in the coldest section of the freezer. Cut the sponge
to match the top of the ice-cream tub, then freeze the sponge on a
baking sheet overnight.
• Preheat the oven to 230?C/450?F/Gas mark 8.
• To make the meringue, whisk the eggs whites with an electric mixer to
soft peaks, then increase the mixer speed and gradually add the sugar
until the peaks are firm. Take care not to exceed this point or the
meringue will separate.
• Spread the sponge with the jam. Turn out the ice cream to sit on top of
the jam. Smooth the meringue all over the ice cream with a palette knife,
taking it right down to the bottom edge of the cake to seal in the ice
cream entirely, making sure to leave no gaps.
• Bake in the oven for 4–5 minutes until the meringue is just beginning to
colour. Remove from the oven and serve immediately.

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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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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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avocado stuffed

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avocado stuffed
INGREDIENTS

50g of ham in a single slice
4 tablespoons of cottage cheese
2 tablespoons mayonnaise
the juice of 1/4 lemon
2 avocados



Cut the ham into cubes and mix it with cottage cheese, mayonnaise and lemon juice. Mix well. Cut in half lengthwise avocados thus eliminating the core. Fill the grooves with the prepared mixture and serve immediately.


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Anchovies with lemon

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Anchovies with lemon
INGREDIENTS

Serves 4
500g anchovies
1 lemon
1/2 cup olive oil
salt

Flake anchovies, remove the heads and entrails, wash them, dry them and align them in a baking dish large.

Whisk the oil with the lemon juice, pour over the anchovies, salt and bake in a hot oven for about 30 minutes.

Serve hot anchovies.


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warm slices of salmon with a salad of mushrooms and artichokes

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warm slices of salmon with a salad of mushrooms and artichokes
INGREDIENTS
Salmon fillet 850 g
500 g mushrooms
Artichokes nr 5
1 bunch dill
1 bunch chives
Extra virgin olive oil 120 g
Juice of one lemon
Salt and pepper q.b.
? Clean and wash the mushrooms.
? Clean the artichokes and keep them in water and lemon juice.
? Thinly slice the salmon and place on a baking sheet lightly greased.
? Cut the artichokes and mushrooms into thin slices and season with salt, pepper, a little lemon, olive oil and chopped dill.
? Cook the salmon in the oven salt and pepper for 1 minute at 250 ?.
? Arrange the salad on a plate and add the half-cooked salmon and willing to pink.
? Garnish with thinly sliced ??chives and a drizzle of olive oil.

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Anchovies in green

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Anchovies in green
INGREDIENTS

fresh anchovies
vinegar
lemon
oil
salt
peppercorns
garlic clove for every pound of anchovies
parsley

Clean the anchovies and remove the bones, then prepare a `mixture 'with a piece of lemon and a vinegar, a pinch of salt and a pinch of pepper.

Take a bowl and make a layer of anchovies, cover with the `mixture 'and continue to finish the anchovies! :-)

After 4 or 5 days of maceration, in the fridge, levi anchovies from `mixture ', the` sympathy' from the brine (eg by the colander and a bit 'of paper towels ...).

At this point, prepare a mixture with garlic and parsley, then redo the layer of anchovies, garlic, parsley and olive oil ... also add some of peppercorns maceration.

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Duck Chinese

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Duck Chinese
INGREDIENTS

1 tablespoon Chinese spices
1 tablespoon paprika
1 tablespoon of sea salt
1 duck ready for the oven
1 orange into quarters
1 piece of ginger the size of a thumb, peeled and sliced
1 cucumber, cut in half and seeded
1 bunch of spring onions
2 carrots
1 can of Hoisin sauce or plum
24 pancakes cinesei (in Chinese shops or in the frozen food section of large supermarkets)



Preheat oven to 180 ? C.
Shuffle the Chinese spices, paprika and salt and rub it all on the duck, making sure to spice up the interior.

Farcisci the duck with orange quarters and ginger slices.

Disponila on a roasting tin with the breast down and arrostiscila for 40 minutes.

Now remove the duck from the oven and remove the excess fat on the bottom of the pan.

Turn the duck breast up and arrostiscila for another hour and 20 minutes, until the skin is golden and crispy and the meat well cooked.

Meanwhile, fragments cucumber, onions and carrots. Shred the duck with a fork, removing the bones.

Serve the duck as a filling for pancakes Chinese with vegetables in slices and a tablespoon of Hoisin sauce or plum.

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Anchovies in green Piedmontese

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Anchovies in green Piedmontese
INGREDIENTS

20 Salted anchovies
Parsley 300 gr.
3 cloves garlic
Oil q.b.
2 hard boiled eggs
2 tablespoons pesto bread
vinegar
chilli

Clean the anchovies by removing the salt, vinegar and passing the bone.
finely chop the parsley and garlic using the crescent (and not the robot chopper)
Add the 2 egg yolks hard crumbs, a pinch of paperoncino and mix with the oil to form a sauce,
Taste and adjust the flavor by using some 'bread soaked in vinegar and salt if necessary.
Add the anchovies, taking care to lay them and cover them with green sauce and let rest 1 day.


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Angels coach

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Angels coach
INGREDIENTS

For 4 people:
12 oysters
black pepper
bacon

Carefully open 12 oysters and extract the pulp.
Just wipe them with a cloth and wrap each fruit of the sea, after having dusted with a pinch of black pepper, freshly ground, with a slice of bacon.

Insert a skewer in them three \ 's steel and pass them to the grill, turning occasionally. When the bacon is evenly toasted, remove from grill and serve

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appetizer sweet and sour

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appetizer sweet and sour
INGREDIENTS

2 oranges
3 lemons
3 tablespoons of brown sugar
1 tablespoon fresh tarragon
1/2 tablespoon of mustard powder
1 pinch salt and pepper
3 tablespoons vinegar
7 tablespoons olive oil



Carefully peel the oranges and lemons also depriving them of the white skin.
Cut the pulp of citrus fruits into very thin slices, arranging them in layers on a serving plate.
Sprinkle with sugar and finely chopped tarragon.
Mix in a bowl the mustard, 1/2 cucchaio sugar, salt, pepper and vinegar until the sugar has dissolved, then stirring constantly, mix in the oil. Pour the contents of the bowl over the citrus previously prepared, let simmer, then serve.

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Appetizer with mushrooms

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Appetizer with mushrooms
INGREDIENTS

Serves 4:
200g fresh mushrooms
300g green beans
1 ripe tomato
parsley
100g mayonnaise
salt



Boil the green beans and set aside a little \ 'of the cooking water. Combine the beans thinly sliced ??mushrooms and diced tomato. Mix the mayonnaise with the chopped parsley 2 tablespoons soften \ 's cooking water from the beans. Pour the sauce on \ 'salad and serve.

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Appetizer of herring

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Appetizer of herring
INGREDIENTS

Serves 4
100g butter
2 kippers
1 pickled cucumber
black pepper
rye bread



Soak 100 grams of butter, knead until it reduces in cream and incorporate two kippers finely chopped. Mix well and add a large chopped pickled cucumber.

Season with a generous pinch of black pepper and serve with slices of rye bread lightly toasted.

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Appetizer with Feta

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Appetizer with Feta
INGREDIENTS

doses for 2 persons:
250 gr feta
1 red bell pepper
4 red tomatoes San Marzano type oil
oregano



Wash the peppers and cut into thin strips, wash the tomatoes and cut into thin slices, cut the feta cheese into slices.

Take a baking dish and arrange alternate layers the ingredients, sprinkle with olive oil and oregano.

Place in an oven at a temperature of 180 ? for about 20-25 minuti.servire hot.

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appetizer home

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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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