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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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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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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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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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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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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