|
COOKING RECIPES
Appetizer
First courses
Main courses
Dessert |
|
Tasty croutons |
Ingredients:
100 gr.
patè capers
from Pantelleria
100 gr.
patè
of green olives
bread
extra-virgin olive oil |
Preparation:
Roasted on the
grill of the oven the bread slices. Mix in a container pate with capers,
pate of green olives with extra virgin olive oil until you have a smooth
sauce. Spread the cream on toasted just warm and accompany them with a
glass of white wine. |
|
Shrimp and capers |
|
Ingredients:
1,500 gr. shrimp
40 gr. capers in
salt
2
tablespoons of vinegar
2 cloves of garlic
1
tablespoon chopped
parsley
10
boiled artichokes,
cut into wedges |
Preparation:
Cook the shrimp adding water vinegar
and a pinch of salt. When cooked, drain well as shrimp, shell them,
toss with olive oil, garlic thinly sliced,
chopped parsley and capers. Add the slices of artichokes and serve. |
|
|
Matoes stufed |
Ingredients:
20 red tomatoes
150 gr.
mayonnaise
170 gr. tuna
150 gr.
artichoke patè
100 gr.
passion of Sicily
extra-virgin olive oil
Champignon mushrooms in oil
cherry tomatoes
in oil
parsley leaves
|
Preparation:
Empty the tomatoes from their
internal opening them from the upper side. Mix in a bowl the mayonnaise,
tuna, artichoke pate and passion of Sicily with a trickle of olive oil.
Fill the tomatoes with the cream to the brim turned downward and put
them on a tray. Then decorated the tray with mushrooms Champignon,
cherry tomatoes, parsley leaves and serve. |
|
Tartine rustic |
|
Ingredients:
150 gr.
fresh ricotta
150 gr.
black olive
pate
parsley
basil
butter
pepper |
Preparation:
Together finely chop the parsley and basil. Work with a
wooden spoon cottage cheese, freshly chopped herbs and black olive pate
until you have got a very soft cream, then put it in the refrigerator
and let stand for at least one hour for the cheese to absorb the flavors
well. Toast 4 thick slices of homemade bread or whole. Serve piping hot
bread and cheese, accompanied with butter and freshly ground pepper. |
|
