for a birthday or a drink with friends Nonno Mario 4 offers simple ideas for your buffet.
ROLL BREAD STUFFED WITH CHEESE AND PATE RADICCHIO 'BLACK OLIVE
Take a slice of bread for sandwiches and flatten slightly with a rolling pin.
Spread the cream cheese, cover with the leaves of radicchio and finally roll out the pate olive black Ligurian Nonno Mario .
Roll gently, close to a sheet of aluminum foil and let rest in refrigerator for a couple of hours before slicing.
BALLS OF TUNA, CHEESE AND ANCHOVY.
dilution of ricotta in a ciotala, add some Italian tuna fillet steamed Nonno Mario , beaten egg, anchovy fillets 5 Nonno Mario sgoccialati, chopped parsley, a meal of parmesan cheese, salt, pepper .
Mix carefully and add enough bread crumbs to make the mixture quite solid.
Shape into small balls that will be placed on a baking sheet covered with lightly greased parchment paper.
Cook for about ten minutes 200gradi.
sun-dried tomatoes.
Pour into a pot the same amount of water and white wine vinegar, add a bay leaf and bring to a boil.
Wash dried tomatoes San Marzano di Nonno Mario , dip into the pot and have them boil for three minutes. Drain and lay on a clean cloth, cover and let stand for one day.
Chop garlic, chilli and basil, add the whole tomatoes and potted. cover them completely with the 'extra virgin Tuscan olive Grandpa Mario and let stand for at least a week in a cool place.
STUFFED BAKED PEACHES.
Drain the peaches in syrup Nonno Mario and arrange on a parchment paper. Chop up the ameretti with a peach syrup, add sugar, beaten egg and chocolate powder. Fill the peach halves with the mixture and cook for 15 minutes in oven at 180gradi.
ROLL BREAD STUFFED WITH CHEESE AND PATE RADICCHIO 'BLACK OLIVE
Take a slice of bread for sandwiches and flatten slightly with a rolling pin.
Spread the cream cheese, cover with the leaves of radicchio and finally roll out the pate olive black Ligurian Nonno Mario .
Roll gently, close to a sheet of aluminum foil and let rest in refrigerator for a couple of hours before slicing.
BALLS OF TUNA, CHEESE AND ANCHOVY.
dilution of ricotta in a ciotala, add some Italian tuna fillet steamed Nonno Mario , beaten egg, anchovy fillets 5 Nonno Mario sgoccialati, chopped parsley, a meal of parmesan cheese, salt, pepper .
Mix carefully and add enough bread crumbs to make the mixture quite solid.
Shape into small balls that will be placed on a baking sheet covered with lightly greased parchment paper.
Cook for about ten minutes 200gradi.
sun-dried tomatoes.
Pour into a pot the same amount of water and white wine vinegar, add a bay leaf and bring to a boil.
Wash dried tomatoes San Marzano di Nonno Mario , dip into the pot and have them boil for three minutes. Drain and lay on a clean cloth, cover and let stand for one day.
Chop garlic, chilli and basil, add the whole tomatoes and potted. cover them completely with the 'extra virgin Tuscan olive Grandpa Mario and let stand for at least a week in a cool place.
STUFFED BAKED PEACHES.
Drain the peaches in syrup Nonno Mario and arrange on a parchment paper. Chop up the ameretti with a peach syrup, add sugar, beaten egg and chocolate powder. Fill the peach halves with the mixture and cook for 15 minutes in oven at 180gradi.
0 comments:
Post a Comment