Appetizer harlequin

Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes INGREDIENTS 200g. canned tuna 2 oranges 2 apples 4 stalks celery 10 quail eggs 2 tablespoons olive oil juice of 1 / 2 lemon 20g. PROCEEDINGS -------------------------- pine nuts salt Peel the apples and oranges and cut into thin slices.

Join the tuna into very small pieces, celery cut in slices, quail eggs and tone up after having shelled, season with olive oil, salt and lemon. Divide the mixture into 4 small bowls and add the pine nuts before serving (1 teaspoon per cup). Tip: You can replace the quail eggs with those of hens, in this case it will serve from 3 to 10.

Vol-au-vent with chicken liver

Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes Ingredients 8 vol-au-vent or puff pastry 250g. 40g chicken liver. 1 sprig of sage butter 3 tablespoons heavy cream salt pepper PROCEDURE -------------------------- Cut the livers into small pieces, add salt and pepper and cook in a skillet with butter and sage.

When they are cooked, just get about 1 / 3 and bake in a blender or food processor. Put the mixture into the pan, remove the sage and add the cream. Mix well and fill the vol-au-vent (or puff), then put them in the oven at 180 degrees for at least 7-8 minutes. Serve hot.

• The Guild Counsel: To vent or not to vent (31/03/2011)
• What would cause the blower to blow through the defrost while on the gas and through the selected vent at idle (04/04/2011)
• Vent (Ventrilo) & Raids (19/04/2011)
• Risky venting of reactor 3 considered (20/03/2011)
• Vent Responding to the Littering of Search Results with Commerce Rather Than Content - Associated Content from Yahoo! - associatedcontent.com (20/03/2011)

Herb Tartine

Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes INGREDIENTS 100g. of soft cheese (like ricotta, robiola ...) 1 bunch basil 1 bunch of marjoram 8 slices of loaf 1 ripe tomato, salt, pepper.

Peel the bunches of basil, parsley and marjoram. Wipe dry the herbs and chop finely with the crescent.
In a bowl, mix the cheese with the chopped herbs, salt and pepper. Cut the slices of bread, dividing it in half 'and spalmatevi over the cheese mixture. Arrange the tarts on a serving plate and decorate with some garlic, tomato served.

• Tartine in New Orleans (19/05/2011)
• Sugar Shout Out: Perfectly Seasonal Tartine Recipe (08/04/2011)
• Sugar Shout Out: Perfectly Seasonal Tartine Recipe (08/04/2011)
• Tartine Bread, Round Two (13/05/2011)
• The Temporary Vegetarian: Roasted Tomato and Eggplant Tartine (19/07/2010)

Bundles with prosciutto

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes Ingredients 6 artichokes 24 slices ham 24 thin slices of parmesan 1 / 2 lemon 1-2 eggs breadcrumbs salt oil ---------- ---------------- PROCEDURE Clean the artichokes, discarding the tough leaves and put them 5 minutes in water acidulated with lemon.

Then cook in salted water, removing them when they are tender but still firm. Cut into 4 parts. Take a slice of ham, put over a quarter of 1 artichoke and parmesan cheese, then wrap the whole forming a bundle. Do the same for each slice and arrange the dumplings in an orderly fashion, forming a rectangle and put a weight on top for 5 minutes to 'flatten slightly.

Bavarian pepper

Serves: 6 people Difficulty ': Media Preparation time: 30 minutes + cooling INGREDIENTS 300g. roasted peppers already 'clean 250gr. 10g ricotta. gelatin sheets in a smoked cheese 1 green pepper Tabasco Worcestershire sauce white salad extra virgin olive oil Soak the salt -------------------------- PROCEDURE gelatin in cold water then melt it in a pan and pour hot pepper mixed with whipped ricotta, season the mixture (Bavaria) with salt, drops of Tabasco and Worcestershire sauce.

Sweet and sour vegetables and mozzarella

Serves: 6 people Difficulty ': Easy Preparation time: 20 minutes + marinating INGREDIENTS 3 colored peppers 5 onions 1 carrot 1 stalk celery 1 sugar 200g mozzarella. dry white wine 200g. vinegar, extra virgin olive oil salt black pepper Peel the peppers PROCEEDINGS -------------------------- depriving them of the stem, seeds and internal filaments then wash them and cut them into pieces, collected in the colander with the onions, carrot and celery, also cut to pieces.

Meatloaf omelet with the buds

Serves: 6 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 500g. 120g of minced beef. in a single slice of mortadella 80gr. 60g of soybeans. Emmental Swiss butter 4 slices of bread '4 eggs, milk, nutmeg, parsley olive oil salt PROCEEDINGS -------------------------- Soak the bread in the milk.

Squeeze and mix it with the ground beef, mortadella, 60g. of Emmental, diced, 1 egg, a bit 'of chopped parsley, nutmeg and salt. Melt 30g. of butter in a frying pan, Saltatio bean sprouts, pour a ladle of hot water and let soften. Beat the remaining 3 eggs with a pinch of salt, pour on the buds and make an omelette.

Cuttlefish with tomatoes and polenta

Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes Ingredients 1kg cuttlefish cleaned 500g fresh or thawed. polenta 200g ready. 100g of fresh tomatoes. tomato puree parsley sage rosemary garlic chili fresh fish broth granular dry white wine olive oil in pot PROCEEDINGS -------------------------- Pressure Heat two tablespoons oil, add a clove of peeled garlic.

Rosolatevi briefly the whole baby squid (bodies and tentacles). Add the tomato puree, chopped fresh tomatoes, some chili washer, 1 / 2 cup wine and 1 / 2 broth prepared with a teaspoon of granulated. Close the pressure cooker and cook for 10 minutes after whistles. Meanwhile, the grilled polenta cold, cut into diamond shapes.

Avocado stuffed with cheese

Serves: 4 people Difficulty ': Easy Preparation time: 15 minutes INGREDIENTS 2 avocados 200gr. cooked and peeled shrimp 2 red tomatoes 1 tablespoon natural yogurt 200g. of soft cheese 1 tablespoon chopped chives salt pepper PROCEDURE -------------------------- Wash the avocado, cut in half 'and delete kernels.

With a spoon remove the flesh and cut it into cubes. Peel the tomatoes, remove seeds and cut the flesh into cubes the same size as those of avocado. Reduce the cheese into small cubes. In a bowl, mix the chopped avocado with tomato, cheese and shrimp. Add the yogurt, chopped chives, salt and pepper and mix well.

Tartare with olives and mushrooms

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 500g. plum tomatoes about 20 pitted green olives extra virgin olive oil lemon juice salt pepper balsamic vinegar a few basil leaves 2 young leeks 100g. PROCEEDINGS -------------------------- button mushrooms, peeled, seeds removed and diced tomatoes, mix with chopped olives, seasoned with oil, lemon juice, balsamic vinegar, salt, pepper and basil.

Appetizer at Mantua

Serves: 4 people Difficulty ': Easy Preparation time: 55 minutes Ingredients 5 slices of bread' 20 mussels 1 small onion 400g. Pumpkin 4 garlic cloves 1 / 2 cup olive oil 1 tablespoon grated Parmesan cheese 1 bunch of parsley, salt, pepper ------------------------- - Procedure Wash the pumpkin, boil and setacciatela.

Pour the puree into a saucepan with two tablespoons of olive oil and chopped garlic, salt and pepper and let simmer stirring. When the mixture is' dry, turn off the heat. Stir the mixture a handful of chopped parsley, add the Parmesan cheese and put out the fire again. Except you do open the mussels in a saucepan over medium heat.

Zucchini stuffed with goat cheese

Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 60g. fresh bread crumbs 4 zucchini 4 tablespoons olive oil 1 / 2 teaspoon chili powder 1 tsp cumin powder 2 cloves garlic 200g. type of goat cheese 2 tablespoons chopped fresh cilantro 1 fresh mint leaves 2 tablespoons pine nuts salt pepper FOR THE SAUCE 250g.

greek yogurt 2 tablespoons olive oil juice of 1 lemon 2 cloves garlic 2 tablespoons chopped parsley a few sprigs of parsley for garnish salt black pepper ----------------- PROCEDURE --------- Mix yogurt with salt, pepper, olive oil, lemon, garlic and parsley and leave it in the refrigerator for 2 hours.

Eggplant with pork tenderloin

Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 600g eggplant 8. pork fillet 4 tablespoons tomato paste 1 red onion 1 pinch of cumin seeds 1 / 2 cup dry white wine 200g. of snow peas 1 / 2 lemon 30g. grated pecorino cheese extra virgin olive oil thyme salt PROCEEDINGS -------------------------- cut in half 'for the long and incidetene eggplant pulp.

Cook them with two tablespoons of oil over medium heat for 5 minutes with the skin side up and then let them cool. Cut the pork into slices thick 1/2cm. that will reduce in small pieces. Chop the onion and fry in three tablespoons of olive oil and cumin. Add meat and thyme and saute over medium heat for 3 minutes.

Croissants with broccoli

Serves: 6 people Difficulty ': Media Preparation time: 45 minutes INGREDIENTS 2 packages of pasta ready brise'e 300gr. 100g of broccoli. of cream cheese 8 anchovy fillets in oil 1 egg 1 egg yolk 50g. grated parmesan 50ml. heavy cream 1 clove garlic 2 tablespoons chili oil (optional) salt TO SERVE pepperoni or ham -------------------------- PROCEDURE Clean the broccoli and divide into florets.

Center table to eat! Bread basket with skewers

Warm milk. Put the yeast in a bowl. Mix the milk with the same amount 'of water and then gradually built a teaspoon yeast. In a bowl place the flour and salt and add the butter, working with your fingertips. Beat the egg with a fork. Make a well in the center of the flour and pour in the egg and dissolved yeast.

You work all in order to get a compact dough does not stick more 'on the walls of the bowl. Put the dough on a work surface and knead for 10 minutes, until it will be 'softened. Put the dough in the bowl, cover with a cloth and let rise for 2 hours at room temperature until the dough will result 'twice its initial volume.

Pudding of polenta and cod '

Serves: 4 people Difficulty ': Media Preparation time: 2 hours and 40 minutes INGREDIENTS 300g. corn flour 500gr. of cod 'already' softened 1 onion 3 tablespoons capers 1 bunch of parsley a few leaves of basil 1 cup dry white wine 2 anchovy fillets vegetable broth 5 tablespoons flour olive oil salt pepper ------ -------------------- PROCEDURE Wash the salt cod 'and dry.

Remove skin and bones and cut it into pieces. In a saucepan, bring to boil a liter of salt water, throw in the flour, stirring with a whisk. Cook the polenta for 1 hour, stirring. Pour the polenta into molds greased with oil and leave them warm. Peel and chop the onion. Flour the pieces of cod 'and brown in a pan with five tablespoons of oil.

At camembert tartlets

Serves: 4 people Difficulty ': Easy Preparation time: 1 hour + 30 minutes of rest ingredients for the dough crust 170g. 85gr flour. butter salt For the filling 235gr. 135gr of camembert. Ricotta 1.5 dl. cream 3 eggs salt, pepper, chives -------------------------- PROCEDURE Prepare the dough: Place the flour and form a fountain.

Add the butter and a pinch of salt, you work until you have a mixture similar to crumbs. Pour enough water then enough to obtain a smooth and homogeneous. Take a ball, wrap with a sheet of plastic wrap and place in refrigerator. Let stand for 30 minutes. Meanwhile, break two eggs into a bowl and beat with a whisk, add the ricotta and cream, salt, pepper and seasoned with chopped chives.

Grapes stuffed with gorgonzola mousse

Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes INGREDIENTS 100g pink grapes 20. gorgonzola sweet 80gr. 40g fresh ricotta soft fennel. 70g of baby spinach. of soybeans, salt, pepper white PROCEEDINGS -------------------------- Wash and dry the grapes. With a sharp boxcutter, remove the cover of every single grape and create a basis for taking stand the grape denocciolateli with the help of a dig.

Stuffed mushrooms

Serves: 6 people Difficulty ': Easy Preparation time: 50 minutes Ingredients 12 large mushrooms and very possibly all the same a lemon butter salt pepper 1 onion 1 tablespoon of tomato soup 1 / 2 clove garlic 1 handful of chopped parsley breadcrumbs -------------------------- PROCEDURE Clean the mushrooms well, eliminating the earthy part of the stems and removing them from the chapels with a slight twist.

Turkey Tartlets

Serves: 8 people Difficulty ': Media Preparation time: 1 hour INGREDIENTS 250g. butter 1 egg flour salt milk 250g of sugar a bit. 300g button mushrooms. lean turkey, diced 2 Port pepper cream truffles -------------------------- procedure available in the flour on a pastry board, place the center 150gr.

soft butter (for this purpose, put the butter in a floured towel, close to bundle and handle the bundle with the palms of the hands, so warm up the butter), egg, a pinch of salt, sugar and milk as needed to get a consistent paste, with which 8-coated round greased molds. Prick the dough so that 'you do not inflate during cooking and cook in the oven until tarts' will be golden.