SEA BASS BALLS

DIFFICULTY: Easy
TIME PREPARATION:1 hours
TIME COOK: 15 minutes
EQUIPMENT: Knife, chopping, 2 pots, a colander or sieve, Peeler, Shape for Pasta or Rice, Backing Pan,
CATEGORY: APPETIZER FISH
INGREDIENTS serving 4 people
Pounds (0.66) (300g) fillets of sea bass, Calories (300 fat cal 54) 123 mg cholesterol, 54 g proteins
1 egg yolk,
bread (one slice) soaked in milk,
parsley
Pounds (0.11) (50g) shrimp, (Calories (54 cal fat 8) 79 mg cholesterol, 10 g proteins
salt, pepper,
nutmeg
grated Parmesan cheese,
breadcrumbs
extra virgin olive oil for frying.DIRECTIONS
These delicious meatballs can be made with many types of fish like cod, tuna, swordfish, etc.
Fry the fillets of sea bass in a pan with a little oil and a clove of garlic, add the shrimp (cleaned) and blended it all with a little white wine.
In a blender put the fillets of sea bass, fried shrimp, parsley, egg yolk, bread crumbs well drained, bread crumbs and mix all together.
Remove the mixture from the blender, add the salt, pepper, nutmeg and Parmesan cheese mix well and form into balls that will pass in the breadcrumbs.
When the oil is hot fry the patties.
INFORMATIONS
dumitrache (Vedere il suo sito)
http://www.petitchef.it/ricette/antipasto/polpette-di-branzino-fid-1374442?in=nl_daily&nl_id=1783636&utm_source=daily_menu&utm_medium=email&utm_campaign=Menu_email&utm_content=photo
SUGGESTION MENÙ VINE
Wine: Greco di Tufo

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Duck Patè with Kiwi sauce

Unfortunately I don't have the pictures with the patè with Kiwi. I think that this pictures with patè di my special pear jelly (without jelly...) is the most similar. Think to have the green in place of yellow!!! Is not very professional but, when the menù will be ready I will take the pictures!

DIFFICULTY: Medium
TIME PREPARATION:30 minutes
TIME COOK: 15 minutes
EQUIPMENT: Knife, Pot, Saucepan, 2 bowls, Plastic wrap, Syphon, Garlic press
CATEGORY: APPETIZER

INGREDIENTS Serves 6 people
Duck breast is clean and free of skin, 250 g (8.8 oz)
butter 100 g (3.5 oz)
fresh cream 100 g (3.5 oz)
1 shallot
Porto
Marsala
extra virgin olive oil
salt and pepper
2 Kiwi
Starch
DIRECTIONS
Peel and cut into pieces a large scallon and put it to wilt in 4 tablespoons of olive oil.
Add the duck breast in small pieces and brown well, dip the Port and Marsala (half a cup in all).
Add salt, pepper preparation and after about 10 min, a moderate flame, pass the meat and vegetables to blender.
Gather the mixture into a bowl, let cool and add the softened butter.
Working with a small whisk, mount the compound that will become frothy and finally Incorporate the whipped cream. Add salt and pepper if needed.
Place the mousse in the refrigerator.
INFORMATIONS
The photo is only indicative. The photograph is taken from LA CUCINA ITALIANA and miludituttoedipiu.blogspot.com
SUGGESTION MENÙ VINE
Wine: Rosso di Montalcino

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Steam Octopus in salad with potatoes, persil and garlic mousse

DIFFICULTY: Medium
TIME PREPARATION:40 minutes
TIME COOK: 60 minutes
EQUIPMENT: Knife, Pot, Saucepan, 2 bowls, Plastic wrap, Syphon, Garlic press
CATEGORY: APPETIZER

INGREDIENTS Serves 6 people
octopus 1.2 kg (40 oz)
1 carrot
1 stalk of celery
1 onion
extra virgin olive oil
salt
pepper
1 potato per person
parsley
3 / 4 dl fresh cream (10 oz)
2 cloves of garlic
Balsamic Aged
DIRECTIONS
Put the octopus in a saucepan, cover with cold water, add the onion, carrot, celery and bring to the fire.
Let simmer for 45-50 'or so, then let it cool in its cooking water, then drain.
Close the octopus with plastic wrap. Try to compact it well wharf. Must be a compact ball. You can also use a very clean rag.
Leave in the refrigerator for at least 12 hours.
Boil the potatoes and then cut into small cubes.
In a bowl, seasoned with olive oil, salt, pepper, parsley.

For the garlic mousse
Squeeze (with garlic press) 2 cloves of garlic.
Add the juice of garlic cream sauce with a pinch of salt.
Load the syphon and put in refrigerator.

Cut the octopus with the slicer (or a very sharp knife). The slices should be very thin (like slices of ham).
Lay the potato salad in the center (not cold)
Draw off the froth of garlic and drop of Balsamic
INFORMATIONS
The photo is only indicative. The photograph is taken from LA CUCINA ITALIANA and miludituttoedipiu.blogspot.com
SUGGESTION MENÙ VINE
Wine: Spumante Brut Classico o Rosé

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Aspic with the two salmons, cream of fresh erbs

DIFFICULTY: Medium
TIME PREPARATION:45 minutes
TIME COOK: 15 minutes
EQUIPMENT: Knife, Pot, 6 stencils dose oval, 2 bowls, Mixer, Ladle, Pan
CATEGORY: APPETIZER

INGREDIENTS Serves 6 people
Fresh salmon 100 g (3.5 oz)
2 thin slices of smoked salmon
mayonnaise 60 g (2.10 oz)
butter 40 g (1.4 oz)
4 eggs
granulated gelatin
fresh cucumber
parsley
Fresh chives
salt and pepper
DIRECTIONS
For the best preparation of this dish requires 6 stencils dose oval.
Put the eggs to firm, placing them first in cold water and simmer for 10 'exact start boiling.
Prepare a pint of jelly.
Pour a ladle into each mold, then pass them in the refrigerator until the gelatin will begin to thicken.
Shelled eggs, hard boiled: using the affected-egg, produced from two eggs, 6 slices that you need to take equal part. Pass through a sieve instead of the 2 eggs, remaining, together with those sliced clippings.
Gather the mixture into a bowl and mix with mayonnaise, a pinch of salt and a sprig of parsley and chives.
Steaming fresh salmon for a few minutes and then pass it to the food processor along with butter (add a pinch of salt and pepper).
Cut the slices of smoked salmon to get the oval-like molds
Peel the cucumber, then cut into thin slices.
Remove the molds from the refrigerator and decorate with slices of cucumber, first dipped in a little jelly, and then placed on the edges (2 per mold).
At the bottom of each put a slice of boiled egg, place a slice of smoked salmon and then salmon mixture. Cover with another jelly and put in the fridge.
There will still be about 3 ladles of liquid gelatin: add to the egg mixture and place in refrigerator up to even when this will begin to thicken, then divide between the molds, level.
Keep the aspic in the refrigerator until ready to serve.
INFORMATIONS
The photo is only indicative. The photograph is taken from LA CUCINA ITALIANA
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Crepes THE PULP SCAMPI LA CUCINA ITALIANA

DIFFICULTY: Medium Difficult
TIME PREPARATION: 120 Minutes Kcal 461 (KJ 1936)
TIME COOK:
EQUIPMENT: Knife, Chopping board, bowls, Pans (22 cm diam.), ladle, cutter heads, spatula, sieve "Chinese"
CATEGORY: MAIN DISH, APPETIZER

INGREDIENTS
For the crepes:
Milk 500 g (1.10 lbs)
Flour 250 g (0.55 lbs)
Butter 20 g (0.70 oz)
4 eggs
Salt
For the filling and sauce:
Cream 300 g (0.66 lbs)
Zucchini 250 g (0.55 lbs)
8 shrimp
4 fillets of sole
Egg white
Shallots
Thyme
A blanched leek leaf
Vegetable broth
Cognac
Olive oil
Salt
Black pepper

DIRECTIONS
For the crepes (to do with one day in advance):
Melt the butter, without frying
In a bowl mix the eggs with the flour and a pinch of salt, the mixture diluted with cold milk by adding a wire and add the butter, melted.
Pour a ladle of batter into a greased pan (22 cm in diameter / / 8.6 inches), very hot, and make sure you expand it and congeals into a thin omelette.
Turn it with a spatula to finish cooking and then the mold on a plate and repeat, no more grease the pan:
Each crepes will be ready in about a minute (with this dose you should get about 18 crepes).

Peel the prawns, set aside the past to the cutter heads and tails together with sole fillets, salt, pepper, egg white 200 g of cream, resulting in the filling and distributed evenly over 12 crepes; stow a bundle and tie with a obtained from the strip of leek leaf blanched.
Chop the heads of the prawns, fry in a little olive oil along with 2 minced shallots and a sprig of thyme, with a drop of Cognac flamed, add about a liter of water, salt, pepper and simmer until everything is reduced half, then add 100 g of cream, will leave again on the fire until slightly syrupy, then remove and sieve "Chinese", resulting in a thick sauce, keep it warm.
Pour an inch of vegetable stock in a dish and sit the Crepes, cover the pan with aluminum foil and place in oven at 180 ° / / 356 (U.S. °) to 20 '.
Meanwhile reduce the zucchini into cubes and toss in pan with olive oil, chopped shallots and a sprig of thyme;
Transfer the zucchini in the dish, the dumplings sit on hot crepes, sprinkle them with the sauce with shrimp and bring to the table immediately.
SUGGESTION MENÙ VINE
We recommend that a young white wine, dry, cool and slightly aromatic: Trentino Nosiola, Candia dei Colli Apuani Biferno White

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Mozzarella di Bufala with Friselle and cherry tomatoes (http://it.wikipedia.org/wiki/Frisella)

DIFFICULTY: Easy
TIME PREPARATION: 10 minutes
TIME COOK:
EQUIPMENT: Knife, chopping board, bowl
CATEGORY: MAIN DISH, APPETIZER

INGREDIENTS x person
4 / 5 cherry tomatoes per person
2 slices of buffalo mozzarella
Half frisella per person
Fresh chives (to taste)
Black salt (maybe another salt)
Extra Virgin Olive Oil (www.gigliobiancousa.com)
DIRECTIONS
Dip the "friselle" in cold water for 1 minute
Place on a plate
Cut the tomatoes in half, season with salt and add the chives and oil
sprinkle with frisella modorini and place the slices of buffalo mozzarella
Add a little oil
HISTORY OF PRODUCT Simple translation done by me. Taken from Wikipedia (see link in title)
Before the war, the frisella of wheat flour was reserved for only wealthy tables and a few other celebrations. The poorer sections of the population consumed friselle of barley flour and mixtures of barley and wheat.
The frisella can be stored for a long time and this made it a viable alternative to bread, in the periods in which the flour was more scarce. In Puglia is also known as the bread of the Crusaders as they favored the catering and travel of the Christian troops.
In the past they used to bathe in Puglia friselle directly in sea water, and consume only seasoned with fresh tomato, pressed to release the juice.
The shape is not the result of a research design or chance, it responds to specific needs of transport and storage. Friselle were strung on a cord whose ends were knotted to form a necklace, it was easy to hang for easy and convenient transport and dry storage. The bread was a high frisella travel, hence the use of soak in sea water by fishermen, who used it as background for the fish soup or mussels, food during the regular fishing trips that lasted several days .

In the tradition of Salento, in common with other traditions, they proceeded to the bakery on a regular basis, often in the roomy wood-fired ovens common or public. The intervals from the bakery could be twice a week to more than quarterly, so the quantity of flour of one or more family members, could give substance to a mixture of 100-200 kg. In baking a small proportion (20%) had a piece of soft bread to be consumed in the first few days, usually by cutting into slices. Many are variations of fresh bread dough often associated with the presence of black olives, pumpkin, onion, etc.. or special processing (taralli, Pirie, etc..) for direct consumption without special seasonings added. The largest share of bread dough, however, was reserved for the production of friselle a longer shelf life than bread wheat, allowing intervals of bread more. At home the friselle were kept in large jars of clay (or districts capasoni). The Frisell, therefore, was not a pastry but wanted a basic foodstuff, often in contexts where the consumption of fresh bread was impossible or inappropriate. Salento in the tradition of baking "dry" is still preserved in a few small towns and families, often associated with growing their own wheat. Currently frisella and bakery business in various sizes and sold in packages wrapped in supermarkets throughout Italy.
In Bari and the surrounding friselle are often prepared at home while being sold in stores: soaked in oil, water, tomato sauce and a dash of wine and then topped with artichokes and lampascioni are welcomed by a gourmet dish. This culinary specialties, also served in fine restaurants, is defined in the dialect of Bari with the word in Italian that ciallèdde wafer becomes, of course not to be confused with the omomima pasta cookies and ice cream cones.

Ascolta

Trascrizione fonetica

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Green salad with radicchio and arugula, "Pecorino Toscano di Siena" with pepper e. .. a touch of the exotic: avocado

Exotic, because in Italy the Avocado is not part of our cuisine

DIFFICULTY: Easy
TIME PREPARATION: 10 min
TIME COOK:
EQUIPMENT:
CATEGORY: VEGETARIAN

INGREDIENTS
Chicory
Rocket
Valerian
Quarter of avocado per person
Pomegranate (to taste)
Fresh chives
Salt and basil (www.gigliobiancousa.com Collection of Aromatic Salt)
Extra Virgin (www.gigliobiancousa.com Collection of Extravirgin Oilve Oil)
Balsamic Vinegar (www.gigliobiancousa.com Perfetto)
Pecorino Toscano
DIRECTIONS
Prepare the emulsion with olive oil, balsamic vinegar and salt and basil
Balsamic vinegar a few drops are enough (the real balsamic vinegar is pretty sweet).
Combine all ingredients and season with the emulsion at the end add the chives. The Tuscan pecorino in the salad you can add or leave separate.
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Crostini with mushrooms and thyme

DIFFICULTY: Easy

TIME PREPARATION: 10 min
TIME COOK: 15 min
EQUIPMENT: Non-stick pan, knife, brush or cloth to clean the mushrooms, knife, chopping board
CATEGORY: APPETIZER

INGREDIENTS x 8
500 gr fresh porcini mushrooms
2 cloves fresh garlic
Salt Thyme
Fresh thyme
Extra Virgin
Toast or bread without gluten
DIRECTIONS
Clean the mushrooms with a brush. Delete the ground with a damp cloth. In any case, try not too wet mushrooms.
Cut vertically, but not too thin.
Cook with a little olive oil, thyme and garlic.
If you want a more aggressive flavor of garlic, cut the cloves.
Bake for 10-15 minutes (in order to leave the mushrooms a little firm)
Turn off the heat and after a few minutes, add salt and thyme.


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Black Cabbage Bruschetta and fantasy ...

DIFFICULTY: Easy

TIME PREPARATION: 15 min
TIME COOK: 20 min
EQUIPMENT: Steamer, knife, chopping board, grill, 2 bowls
CATEGORY: APPETIZER
INGREDIENTS
1 leaf of cabbage per person (in Tuscany is very common)
2 cherry tomatoes per person
half onion per person (see the photo of fresh onions)
Salt with Chily (www.gigliobiancousa.com Collection of Aromatic Salt)
Sea salt
Extra Virgin (www.gigliobiancousa.com Collection of Extravergi Oil)
Grilled bread (or rice cakes gluten free)
DIRECTIONS
Cook the kale steam.
Meanwhile cut the tomatoes and onions seasoned with olive oil and sea salt.
Cut the cabbage leaves into small pieces, season with salt and pepper a little oil
Spread the cabbage leaves on the bread and arrange over the tomatoes and onions,
Garnish with fresh chives.

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Pate of duck breast .... with toast

DIFFICULTY: Easy

TIME PREPARATION: 15 min
TIME COOK: 15 min
EQUIPMENT: PAN, KNIFE, MIXER
CATEGORY: APPETIZER





INGREDIENTS x 8
half duck breast
2 tablespoons butter
5 tablespoons brandy (or sweet wine)
Peppercorns (5 or 6)
Bay leaf
1 generous cup of vegetable broth
Liquid cream
Salt and pepper
Slices of bread toasted (grilled)

For decoration
white grape
Currant
Pepper

DIRECTIONS
Cook the duck breast in butter (add the peppercorns, bay leaf, salt and pepper) over high heat until it is well browned.
Add the brandy or wine.
To evaporate and add the broth. Continue cooking for about 15 minutes.
Cut the duck breast into thin slices. Discard the peppercorns and bay leaf.
Blend the chest and add the cream. It must be a consistent froth.
Grilling the bread, and spread the paste. Decorate with raisins and currants


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Puff Pastry with Truffles

DIFFICULTY: Easy

TIME PREPARATION: 15 min
TIME COOK: 25 min
EQUIPMENT: BOWL, CAKE PAN or 12 MOLDS
CATEGORY: APPETIZER

INGREDIENTS x 8
1 roll puff pastry rectangle
180g black truffle sauce
almond leaf
Extra virgin olive oil (www.gigliobiancousa.com Oil Selection)
salt thyme (www.gigliobiancousa.com Salt Collection)

DIRECTIONS
Roll out the pastry, spread the sauce, keeping a margin of about 2 cm on the longer side upper roll and cut rolls to a thickness of about 0.7 cm.
Arrange the rolls on a baking tray with baking paper, brush with an emulsion of oil, water and salt Garnish with a few almonds.
Bake in convection oven at 180 degrees for about 25 minutes, being careful not to make too crunchy



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MANGO ... in Italian STYLE

DIFFICULTY: Vary Easy

TIME PREPARATION: 15 min
TIME COOK:
EQUIPMENT: CUTTING BOARD, KNIFE, MIXER
CATEGORY: APPETIZER, VEGETARIAN

INGREDIENTS
2 medium ripe mango
1 lime
Salt with Chilli ( SALT with Chilli www.gigliobiancousa.com)
1 tablespoon of Balsamic Vinegar (www.gigliobiancousa.com Balsamic "Perfetto" 5 years)
2 Tablespoon Extravergin olive (we suggest www.gigliobiancousa.com "LECCINO PRUNETI"
Fresh Chives and Fresh Mint
Fresh Rocket (Rucola)


DIRECTIONS
Peel the mango and slice hem
Add salt to taste according to your taste
Mix the lime juice, oil and mint leaves
Garnish with two slice of lime and little fresh chives and mint leaves
Prepare a plate of arugola and add the slice of mango, and sauce with lime and herbs

Add (optional) Bresaola (dired beef, Cheeses or Carpaccio meat)



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SPECIAL SALAD with BRESAOLA and AVOCADO

DIFFICULTY: Easy

TIME PREPARATION: 15 min
TIME COOK
EQUIPMENT: CUTTING BOARD, KNIFE, BOWL, SPOON, MIXER
CATEGORY: SALAD

INGREDIENTS
2 Slice of bresaola x person
1 handfull of Rucola and Red radicchio or Salad x person
1/2 Handfull of mix herb: Chives (Fresh is better), mint, half lime, garlic (option)
1 Avocado
1 Tablespoon Robiola cheese or similar x person
1 Tablespoon of currant or Pomegranate x person
Extravergin oil
Black Salt (o see Salt)
Pepper


DIRECTIONS
In one bowl Cut the Avocado in thin slice (add Lime juce and oil)
Add the herbs, Gralic, EVVO, Skin of half lime, Juice of half lime, salt and Whip.
In one bowl add cheese, salt and pepper
Stuff the Bresaola slice with the cheese
Arrange the salad, Avocado, Stuffed bresaola and toss with herb's sauce and currant or Pomegranate

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Stew veal with artichokes and Prosecco

DIFFICULTY easy
TIME PREPARATION 30 min
TIME COOK 90 min
EQUIPMENT Cutting board, Knife, Pans (large and flat)
CATEGORY Meat


Ingredients x 4/5 persons
4 hg. veal shoulder or undercut are fine
2 medium white onions
1 cup dry white wine
1 liter of vegetable stock
250 gr of clean artichokes
Fresh dill
2 cloves garlic
Flour and cornstarch
3 tablespoons butter
Extra virgin olive oil
salt and pepper


DIRECTIONS
Cut the beef into cubes the same size (about 2 / 3 cm)
Finely chop onions and carrots add butter and oil
Add the cornstarch to meat
Combine the meat with vegetables and sauté over medium heat until it will be roasted well (be careful not to burn the carrots and onions)
Add Prosecco and let it evaporate (stirring)
Add the atichokes
Add the hot broth with salt and pepper.
Cook for about 90 minutes (the meat should be tender)
Add the fresh dill
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Carpaccio Meat with Lime sauce and Balsamic

DIFFICULTY Easy
TIME PREPARATION 10 Min
TIME COOK
EQUIPMENT Cutting board, Knife, 1 bowl, handmixer
CATEGORY Meat


INGREDIENTS (4/5 persons) (This quantity is for appetizer. You can eat this dish, like your main dish. In this case the quantity of meat will be more)
Thiny Slice of Sirloin beef "Carpaccio"(fresh and not thawed) 1 each person (for appetizer) 5/6 for main dish.
The sauce
1 skin of lime
1 juice of lime
2 garlic cloves
Chives
half of one zucchina
salt pepper
Extravergin oil
Balsamic ("Perfecto" 5 years imported from Giglio Bianco USA)
Garnish
Fresh Zucchina
Chives

DIRECTIONS
For the sauce
put all ingredients in the bowl and start to mix with hand mixer. Add the oil little bit, little bit, and stop when the sauce will be consistency but no too dense.
At this point cut the zucchina in vertical direction and get the small sticks.
Tie the "sticks" with the chives and place in the center of egg cup.
Roll the slice of meat.
Add the sauce in the base of egg cup.


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Fresh Arugola with Pear Sauce (Mostrada) and Arugola Pesto on top of a fresh Pear!

DIFFICULTY Easy
TIME PREPARATION 30 Min
TIME COOK
EQUIPMENT Cutting board, Knife, Hand Mixer, Bowl
CATEGORY Vegetarian


INGREDIENTS (4/5 persons)
Arugola (2 handfuls per person. Some will be used to make pesto)
Pine nuts (1 / 2 spoon Each person)
Nuts (1 per person)
3 cloves garlic
Extra Virgin
Salt and pepper
1 / 2 pear per person
1 lemon
Pear mustard
DIRECTIONS
Combine half the arugula with pine nuts, walnuts, garlic, salt and pepper.
Blend with hand mixer adding the oil.
Peel the pears, remove core and cut into strips or as you prefer
Cover pears with cold water and lemon

Presentation
Place the pot add the role of fresh pears mostrada (a spoon)
Arrange pears (drained) and add a spoonful of pesto rocket.
Add a little salt, pepper and oil
Serve immediately
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(1) Mousse al Buffalo Mozzarella with New Oil and Tomatoes

DIFFICULTY Easy
TIME PREPARATION 15 Min
TIME COOK 120 MIN
EQUIPMENT Knife, Mixer,
CATEGORY Cheeses


INGREDIENTS (4/5 persons)
buffalo mozzarella 1 bite per person
250 ml fresh cream
salt and pepper
Tomatoes (Datterino, or cherry tomatoes) 4 per person
Fresh chives
Extra virgin
DIRECTIONS
Cut the mozzarella coarsely, add the cream and whip with the mixer (Multiquick / blender)
Blend until you have got a very soft mousse.
Add salt and pepper

Cut the tomatoes into 2 or more pieces to add salt, chives and extra virgin olive oil

Serve the mousse in small cups mozzarella cheese and cover the tomatoes
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Stuffed Mushrooms

DIFFICULTY Easy
TIME PREPARATION 15 Min
TIME COOK 25/30 MIN
EQUIPMENT Baking tray, paper stick, boxcutter (perhaps with short, curved blade), bowl, scissors, toothpicks (for sandwich version)
CATEGORY Vegetarian, Appetizer


INGREDIENTS Mushrooms (small / medium, but very firm) 2 per person
Garlic paste (see recipe)
1 egg
Grated Parmigiano cheese (about a tablespoon per person)
Fresh dill
Fresh chives
Salt and pepper (to taste)
Extra virgin olive oil
Version with bread:
sourdough bread (Tuscan bread type) or the limit is right for the good toast (maybe with mixed grain)
Half a glass of milk
Version with Ricotta
Fresh ricotta or cottage cheese crisp (be careful, however, that the taste will be a little more acidic)

DIRECTIONS
Remove the mushroom stems and dig a little inside
Wash them well and dry them with the paper (attention because mushrooms are very rich in water)
Prepare the filling:
Version with the bread
put the bread into the milk and squeeze
Add the bread squeezed with the other ingredients (egg paste, garlic, Parmigiano, pepper, herbs, cut with scissors). Salt add it to the end because the parmesan cheese is pretty tasty,
Fill the mushrooms (use a spoon). Make the stuffing leaves the mushroom for about 2 cm. (0.78 inches).
Version with ricotta or other soft cheese:
Add all ingredients to the cottage cheese instead of bread.
Note that the compound will be softer, so there bunny to create a deeper hole for the stuffing
If you choose the version "a sandwich after you have filled another half cover with the mushroom fungus and used a toothpick to keep them closed.
Add a little oil and bake in a moderate oven for about 25/30 minutes (or until you see that it will form a crust over the filling)

A small curiosity:
advanced if you can use to make the filling of small souflé:
Take the muffin molds (tiny realities) and cover with buttered bread crumbs.
Fill with mixture and cook the same way as mushrooms.
These little cakes are delicious with cheese, meat, psalms and ham. A delicious alternative to bread
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STUFFED VEGETABLES

DIFFICULTY Easy
TIME PREPARATION 10/15 min
TIME COOK 30 minutes
EQUIPMENT Cutting board, Knife, Bowl, Baking Tray, Baking paper
CATEGORY Vegetable

INGREDIENTS for 5 persons
Ripe tomatoes (as many as you want)
Garlic will
Breadcrumbs (also integral is very good)
Sale
Pepper
Oglio virgin olive
Abundant basil
DIRECTIONS
Stuffed Tomatoes
Take ripe tomatoes (such as Roma or San Marzano)
Cut in half lengthwise
Remove the seeds and pulp (keep aside)
Season with salt and invert
For the filling
Combine minced garlic, basil, bread crumbs, extra virgin olive oil (rich) salt and pepper
Fill tomatoes
Arrange tomatoes on baking tray (covered with non-stick baking paper)
Add oil and cook over medium-high temperature for about 30 minutes (or until the tomatoes are well wilted)
Serve at room temperature
They are very good the next day
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BEANS'S CREAM WITH ONION AND ROSEMARY

DIFFICULTY Easy
TIME PREPARATION 5 min
TIME COOK 2 hours
EQUIPMENT STIK IMMERSION MIXER, CUTTING BOARD, KNIFE
CATEGORY Vegetarian

INGREDIENTS for 5 persons
200 gr Kg of dry beans (mix with Borlotti, Cannellini) (1/2 libbers)
1 Sweet onion (if you have a purple onion)
Fresh rosemary (if you have a plant is better!)
Fresh Lardo
Extravegin oil
DIRECTIONS
Soaking beans allows the dried beans to absorb water, which begins to dissolve the starches that cause intestinal discomfort. While beans are soaking they are also double to tripling in their size. (You can cook beans without soaking, but it takes longer, and some people think the beans taste better when soaked.)
Soak most beans in three times their volume of cold water for six hours before cooking
Dried beans are often soaked too long. Most recipes say overnight. The best way is to put them in cold water; bring them gently to a boil and then with saucepan off the heat, allow them to remain in the water for 1 to 2 hours only
Bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the beans are tender.
Cut the onion, add the beans and mix with stik mixer
Cut slightly the lard and fresh rosemary untill you obtained a cream
Add the extravergin oil and put in top of beans and onion

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