Toast four slices of homemade bread without burning them. Top them with oil. Sprinkle them with salt and pepper. Be sure to eat them while they are still warm either on their own or as an accompaniment to raw ham.
Salmon carpaccio
•
Ingredients:
150 grams of salmon
1 small piece of butter
1 lemon
1 orange
1 small piece of fennel
A dash of pink pepper
Preparation:
Take 150 grams of raw swordfish cut very thinly. Arrange it carefully on a plate greased with butter. Pour the lemon juice over and add some butter curls. Cut the orange and fennel into thin slices and add this and a dash of green pepper atop the swordfish. Place the dish in the refrigerator for half an hour and serve.
Shrimp cocktail
••
Ingredients:
2 ounces of shrimp
50 grams of mayonnaise
1 lemon
Preparation:
Buy 200 grams of fresh shrimp. Blanch them by bringing a large pot of water to a rolling boil. Add the shrimp and cook for a few minutes. When the shrimp turn pink, remove them, and submerge them in cold water. Dry the shrimp and clean them with a sharp knife. Be sure to wash the meaty part well, dry them, and put them in a bowl. Now add some mayonnaise and a few slices of lemon to garnish. Refrigerate for half an hour and serve.
Sea bass bruschetta
•
Ingredients:
1 fillet of sea bass
4 slices of homemade bread
4 tablespoons of extra virgin olive oil
Salt and pepper
Preparation:
Toast four slices of homemade bread without burning them and set aside. Put the sea bass fillet in a saucepan, add oil and salt, and fry over low heat. While it cooks use a wooden spoon to try to break it into tiny pieces. When you see that the fillet is browned, taste it to check. When it is ready, add salt. At this point, with the help of a spatula, coat the slices of bread well and serve.
Cream frites
•••
Ingredients:
2 eggs
1 hectogram of flour
2 tablespoons of sugar
1 lemon
Half a glass of milk
Preparation:
Beat two egg yolks in a bowl with the sugar and flour. Add the grated lemon peel and cook over low heat until you see that the mixture seperates on its own from the pan. Take it off the heat, place it on baking paper and let it cool. When it’s cold, cut the mixture into small rhombuses. Dip each into beaten egg white, lightly flour, and place in boiling oil to fry. Sprinkle sugar on top and serve warm.
Seafood salad
•••
Ingredients: 4 ounces of clams 4 ounces of mussels 4 ounces of squid 4 ounces of octopus 1 clove of garlic Lemon, salt and oil
Preparation:
Carefully clean the octopus and rub the surface well to remove the thin film that covers it. Put it in a pot and cook for about thirty minutes. Dip the octopus in water to make sure the tentacles curl well. Drain the octopus and put the squid and shrimp in the same cooking water and cook for about ten minutes. Drain them and put the clean mussels and clams in a pan. Cover with a lid, turn the heat up, and once they open, drain them. Let them cool. Cut the octopus and squid into strips and shell the mussels and clams. Season all with oil, salt and lemon and refrigerate before serving.
Sea bass paté
••
Ingredients:
1 fillet of sea bass
1 tablespoon of white wine
1 hectogram of 00 flour
100 grams of milk
20 grams of butter
salt pepper
Preparation:
Put the sea bass fillet in a pyrex dish, add the butter and brown. At the same time, stir and crush the fillet. Pour in a drop of wine to help with cooking. As soon as you see that it is almost cooked add flour and milk. Cook for a few more minutes and then season with salt and pepper. Put everything in the blender and then chill. The dish should be served cold as an appetizer.
Codfish balls
••••
Ingredients:
100 grams of cod
150 grams of potatoes
40 grams of butter
30 grams of cooked ham
30 grams of breadcrumbs
4 tablespoons of oil
3 tablespoons of milk
2 eggs
1 tablespoon of 00 flour
Preparation:
Boil the potatoes. Cut them into small pieces and put them in a bowl. Add butter and milk and use a wooden fork to mix everything together. Shred the cooked cod and cooked ham both shredded and, in another container, mix them with butter. Add everything together and mix. Then make small meatballs with your hands. Dip them in the beaten egg and then in breadcrumbs. Brown them in oil well being careful that the temperature is not too high. Serve on wax paper as a hot appetizer.
Ham and melon
•
Ingredients:
Ham and melon
Preparation:
This is a remarkably simple summer appetizer. Cut the cantelope into small slices, possibly all the same size. Roll each piece in a slice of raw ham and secure everything with a toothpick. Put them in the fridge for an hour before serving.
Stuffed rusks
•••
Ingredients:
150 grams of puff pastry
50 grams of cheese
2 hot dogs
8 anchovies in oil
Preparation:
Use a glass to make a couple of dozen discs from the puff pastry dough. Place them on baking paper and fill each disc with different ingredients, some with cheese (as you like), others with pieces of sausage, and the rest with anchovies. Pinch the outer edges with your hands and place in the oven. When they are golden take them out of the oven and serve.
Sautéed clams
•••
Ingredients:
800 grams of clams
4 tablespoons of oil
4 cloves of garlic
Half a glass of white wine
Preparation:
Take a large pan and add four tablespoons of olive oil, a piece of chili pepper, and four cloves of garlic. Put it on low heat. After a few minutes, add a kilo and a half of well-cleaned clams into a pot with boiling water and cover with a lid. In a few minutes you will see that the clams will have opened. At this point pour in a half glass of white wine and cook a little longer with the lid half open. Once cooked, drain and sprinkle with parsley before serving.
Smoked kebabs
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Ingredients:
1 hectogram of mini smoked scamorza balls
1 hectogram of proscuitto
Preparation:
This is an appetizer that you can serve either hot or cold. It is easy to prepare but this doesn’t take away from its quality. Make sure you have eight wooden skewers. Wrap each of the smoked mozzarella balls in proscuitto and put four or five on each skewer. You can serve them cold or, if you prefer, you can put the in the oven for a few minutes to melt the cheese. Cooking will certainly make the dish heavier. In addition, you can also serve the kebabs on slices of
toasted homemade bread.
Ground kebabs
•
Ingredients:
1 hectogram of mozzarella balls
1 hectogram of raw ham
50 grams of ciauscolo
4 cheese slices
4 hot dogs
Preparation:
If you have unexpected guests this is definitely the fastest and most substantial appetizer you can make. Take the ciauscolo and make small meatballs with your hands. Then cut the cheese slices into four parts. Now take a large wooden toothpick and insert the food alternately until the skewer is about half full. Place a slice of homemade bread on a plate and put the skewers on top.
first courses
Rice arancini
•••
Ingredients:
150 grams of rice
30 grams of butter
1 egg
50 grams of parmesan cheese
125 grams of mozzarella
50 grams of ham
Preparation:
Boil 150 grams of rice in a little bit of water. When it is cooked add 30 grams of butter and a pinch of saffron. Take it off the heat and add a beaten egg and 50 grams of Parmesan cheese. Let it cool well and then use your hands to divide the mixture into four parts. Each of these parts should then be made into the shape of an "arancino". Next, create a hole inside of each and put in a piece of mozzarella and cooked ham. Close the ball of rice well and dip it in beaten egg and then breadcrumbs. Fry in plenty of oil and eat warm.
Neapolitan Calzone
•••
Ingredients:
200 grams of flour
7 grams of brewer's yeast
125 grams of mozzarella
100 grams of ham
1 egg
oil to taste
Preparation:
Put the flour in a bowl and add the dissolved yeast a drop of water and a pinch of salt. Slowly, add half a glass of water and knead with your hands. Once kneaded, create a ball and put the dough aside Put the dough aside for 2 hours. After 2 hours, use the dough to create two pizzas of the thickness you prefer. Then add diced mozzarella, raw or cooked ham, and the beaten egg in the center. Close into a half-moon shape and seal the edges well with your hands. Put them in the oven at the maximum temperature for 10 minutes.
Cannelloni with ricotta and sausage
•••
Ingredients:
6 cannelloni
2 sausages
300 grams of ricotta
1 egg
30 grams of butter
1 lemon
100 grams of bechamel
30 grams of Parmesan cheese
Preparation:
Mix the ricotta with the sausage, lemon zest, pepper, egg, and grated parmesan. Fill the cannelloni with the mixture and arrange them in a greased baking dish. Cover with the béchamel and sprinkle with grated parmesan cheese and flakes of butter. Put them in the oven and serve warm.
Fettuccine with meat sauce
••••
Ingredients:
3 ounces of ground beef
1 glass of red wine
30 grams of butter
1 carrot
1 piece of celery
Preparation:
Brown the chopped celery and carrots on low heat using two tablespoons of oil and a generous piece of butter. Next add the red wine and, when you see that the mixture becomes soft, add three ounces of minced beef. Then pour in a half glass of red wine and cover it. Cook on very low heat for three hours, adding red wine if necessary. When the sauce is finished add salt to your liking and pour over fettuccine (I recommend fresh pasta).
Gnocchi with gorgonzola
••••
Ingredients:
1 half a kilo of potatoes
flour
1 hectogram of gorgonzola
30 grams of Parmesan cheese
20 grams of butter
Preparation:
Boil the potatoes. Break them into small pieces with a fork. Then add and mix in flour using with your hands. Roll out the dough into long “snakes” which you will then cut with a knife to create individual gnocchi. Boil water and add salt. Once the water is boiling, add the gnocchi and, as soon as they come to the surface, remove the pan from the burner and drain. Season them with butter gorgonzola, and parmesan while they are still hot and serve.
Gricia pasta
•••
Ingredients:
1 hectogram of bacon
1 half a glass of white wine
2 ounces of pasta
50 grams of Parmesan cheese
Preparation:
Brown thinly sliced bacon over low heat using a tablespoon of olive oil and half a glass of white wine. Then add some black pepper and cover, leaving the lid open a bit to allow the alcohol to evaporate. If necessary, add more wine. When the bacon is done add cooked pasta and a heaping handful of parmesan cheese to the pan. Pour a few tablespoons of water from the pasta and stir with a wooden spoon to create a cream that covers the pasta.
Pasta with tuna
••
Ingredients:
2 cloves of garlic
250 grams of tuna
2 ounces of pasta
Preparation:
Sautee two cloves of garlic without burning them and then add four anchovy fillets. Break the ancovies apart a wooden spatula while cooking. Next add 250 grams of drained tuna (in oil) and break it apart with the spoon. Cook for ten minutes over medium heat and remove the garlic. Add cooked pasta (al dente) to the pan, stir for a minute, and serve.
Ricotta soup
•••
Ingredients:
2 ounces of ricotta
2 eggs
30 grams of parmesan cheese
1 half a liter of meat broth
Preparation:
Mix the ricotta with two eggs and add the parmesan cheese. Pour onto a plate, creating a layer about 1 centimeter high. Put it on top of a pot with boiling water, cover and cook in a “bain-marie”. When it has solidified, cut it into cubes, and pour it into the boiling broth.
Orecchiette with broccoli and sausage
Difficoltà
Tempo
•••
Costo
Ingredients:
2 ounces of pasta (orecchiette)
300 grams of broccoli
2 sausages
1 half a glass of white wine
oil and black pepper
Preparation:
Nikel-free Cooking: Tips and recipes for people with nickel allergies Page 4