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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spicy bruschetta

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spicy bruschetta
INGREDIENTS

200g tomatoes
30g of oil
1 clove of garlic
1 piece of chili
1 tablespoon capers
100g black olives
3 anchovy fillets
1 teaspoon of chopped parsley
6 slices of bread from Puglia
salt
pepper



Heat the oil with the garlic and chilli for a few minutes. Add the tomatoes, anchovies, capers and chopped olives, stir and cook for another 15 '. Season with salt and spread the mixture over the slices of bread cut in half and already golden in the oven.

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Bruschetta to parmiggiana

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Bruschetta to parmiggiana
INGREDIENTS

INGREDIENTS (for 4 people):
4 slices of bread
2 small aubergines
250 g mozzarella
200 g of grated Parmesan cheese
olive oil
salt



Cut the eggplant into slices and fry in hot oil until golden.

Soon after, salt, thinly sliced ??mozzarella and roasted
bread.

Place each slice of eggplant bruschetta, a mozzarella, a sprinkle of Parmesan cheese and another slice of eggplant.

Finally, cook in a hot oven for about 5 minutes at 250 ?.

Serve hot and streamers.