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CHOCOLATE CAKE IN MIXED VEGETABLE CASSEROLE



INGREDIENTS 200g potatoes 2
eggplant
300gr 200gr
mixed peppers red onion zucchini
1grossa
extra virgin olive oil
basil


salt Preparation:
first thing started to wash the eggplant, and eliminatene part of the skin, cut into cubes and put them in a colander. Sprinkle a little 'salt eggplant and let the water ditches of vegetation for about 1 hour. Meanwhile
peeled potatoes, rinse and cut into large pieces. When ready put them aside, keeping them submerged in water to avoid oxidation.
Clean peppers, cut in half and remove the seeds and filaments inside, then cut into small pieces. Courgettes diced
Once the eggplant have removed all the water, wash and dry. Put a heat oil in a pan with red onion, put them to fry the eggplant, zucchini, potatoes and peppers.
Stir the vegetables and let it all fry for about 10 minutes.
all seasoned with a pinch of salt and a generous dose of oregano, mix well and cook over a low heat covered for 15 minutes, checking occasionally that the vegetables do not stick, in this case add a little hot water.

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TOMATOES STUFFED ROLLED


INGREDIENTS

3 red tomatoes 6 basil leaves, 2-3 sprigs of parsley

2 anchovy fillets in oil
150 g of tuna in oil or natural

breadcrumbs 3 tbsp capers

pepper 2 tablespoons extra virgin olive oil salt

procedure
Wash tomatoes and cut the caps. Score the flesh all around the edges with a knife and remove it by digging with a teaspoon. Place them upside down on a cutting board.
Wash the basil leaves, parsley, capers, anchovies, tuna and chop finely with the crescent on a cutting board.
Toast the breadcrumbs, a tablespoon of oil
Take the tomatoes, season with salt inside and sprinkle with chopped basil. Fill with the mixture then sprinkle with pangrattato.Metterli in oven 160 degrees for 15 minutes

ور قعر الحريم

BRIOCHE



INGREDIENTS 500 gr flour 250 gr

milk 80 g melted butter
80/100 g sugar 1 egg

1 packet of yeast freeze-dried (or loaf)
the skin of a grated lemon or a little bottle of vanilla chocolate
.


Procedure Place all ingredients in bowl and begin to work on the veil. 1 until a soft dough.
rise in a warm place for about two hours, then divide the dough into balls of about 50 grams.
Take each ball and with the help of the rolling pin, form so many bands.
Place chocolate chips, close roll up after themselves and ste to rise for another 30-40 minutes.
Before baking brush with a lightly beaten egg white and sprinkle with the granulated sugar
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CARPACCIO Sundries SALT OF MEAT-AND-SOUR PUMPKIN TRENTINO



INGREDIENTS 300g of meat Salada del Trentino
Extra virgin olive oil 1
lemon arugula

grain


Preparation Finely chop a way of carpaccio di Carne Salada 200 grams of Trentino, and cut the slices into strips obtained. Lay the strips on the plate above
Drizzle everything with good extra virgin olive oil, lemon, rocket and parmesan shavings

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INGREDIENTS 1kg pumpkin "red"
a glass of wine vinegar
25-30 fresh mint leaves 6 cloves of garlic


sugar 2 tablespoons extra virgin olive oil salt

pepper


Preparation Cut the pumpkin into slices of approx. 1 cm. Chop garlic, wash the mint. Prepare the sweet and sour mix sugar with vinegar. Fry the squash in hot oil until golden age. As the pumpkin is fried, put in layers in another pan add the garlic, salt, mint and pepper. After this, put the pan on high heat, add the sour, and then fade. Let stand for at least an hour. Serve cold.

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focaccia recipe with cherry tomatoes



INGREDIENTS (DOUGH MADE MDP)
300 grams of flour, 100g of flour
regrind
5 g of yeast,
5 tablespoons of olive oil, salt.
100circa
water 15 cherry tomatoes oregano

Procedure:
Sift flour and baking powder and mix with two teaspoons of sugar in a bowl mix the flour with the mashed potatoes with a potato masher, oil, l ' water and salt. Pour the mixture into a lightly floured pastry board and begin to work the dough (at least 10 ')
Place to rise for 2 h in a bowl sealed with plastic, a warm place.
After this time, spread the dough with your hands in a greased baking pan. Let rise for 2 hours and then sink the dough Sprinkle with chopped tomatoes, half the oregano, add a little oil on the surface of the cakes and bake at 200 degrees for 35 'around. When cooked the cake should be golden brown.

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Sicilian swordfish carpaccio AND THE SALMON



INGREDIENTS 300 gr swordfish
2 lemons salt
bb
10 basil leaves a handful
erbacipollina
2 tablespoons extra virgin olive oil,


Preparation Slice the fish very thinly. You may ask the fishmonger to do
Arrange the slices in a glass or ceramic bowl and cover with lemon juice. Let marinate for at least 1 hour. Meanwhile, prepare the blend of parsley and basil leaves with oil, salt, 1 tablespoon of the lemon marinade. Drain the fish well and place it in a dish. Given a final mixed and pour over the fish flush only when serving.

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Soufflé with lemon ricotta dumpling of eggplant

From journal: Dining

Serves 4

Sfusato 7 lemons of the Amalfi coast or other large non-treated lemons (I used the latter)
150 g cheese Sheep

5 eggs 120 g sugar 25 g cornstarch

20 grams of sugar

Wash lemons. Privaten 4 of the lower cap, so they're standing, and that you keep the upper part.
Combine the cornstarch in a bowl with ricotta sieve, 100 grams of sugar, egg yolks and the grated rind of 3 lemons. Stir the mixture and mounted, beating with electric whips.
Mount with the egg whites until stiff and add the remaining sugar to the mixture of egg yolks, incorporating them with a movement from the bottom up to form a semi-liquid consistency.
Spread the mixture into the 4 hollowed out lemon filled to the brim.
Place them on a plate lined with paper and bake at 180 degrees for 15 minutes, until the souffles are well puffed.
Sfornateli, sprinkle with powdered sugar.
Serve the souffle hot.

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CASTELLANE ALPESCE




INGREDIENTS 300 gr. Pasta
0gr 200. Shrimp
300 g salmon 200 grams of octopus

12 Pitted black olives 15 cherry tomatoes

8 cockles (walnuts Di Mare)
6 basil leaves
Chives
2 tablespoons olive oil Salt

Pepe



Preparation Cook the pasta in salted water for 10 minutes, drain, let cool under running water and place on a platter by anointing them with 2 tablespoons of olive oil. Put in a pan with a little olive oil, fresh from the salmon into small cubes, and simmer 10 minutes, the previously boiled and peeled shrimp boiled octopus, olives, chopped tomatoes
wheels and to prepare a mixture with 6 basil leaves and a bit 'of chives. Put in a bowl pasta salad, anchovies and chopped olives. Mix well and add a little 'olive oil and a little' pepper.

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From: Italian cuisine

Ingredients

3 ox heart tomatoes 800 gr
2 eggplants 650 gr 60 gr greek yogurt


a white onion pepper fresh parsley

coriander powder (I did not put)
extra virgin olive oil salt and pepper

Cut the eggplants in half lengthwise, and profoundly affect the pulp of miter cuts to form a grid.
Arrange the chopped down on a baking sheet covered with parchment paper richly oiled. In the same pan put the onion, cut in half and cut side facing down. Bake at 190 degrees for 15 'then the oven and let cool about the vegetables.
dig the flesh of the eggplant, remove the outer sheath of the onion, then chop and mix in the cilantro, yogurt, a tablespoon chopped parsley, crushed red pepper and salt.
derived from tomatoes 6 cm thick washers 2.Arrostitele in pan in a thin layer of hot oil rotate after 30 seconds, add salt and pepper and toast the second side for another 30 seconds. Arrange the tomato
washers in a serving dish and place a scoop of mixture on each eggplant. Serve decorate with salad leaves.