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INGREDIENTS: 5 eggs

300 grams of cooked pasta (you can use also scrap)
50 grams of pecorino (or parmesan) cheese
BASIL QB

40 ml milk 3 tablespoons oil Salt to taste


PREPARATION:
Chop the basil and place in a bowl. Add the pasta and cheese. Stir the mixture, gradually adding milk. United finally
eggs and salt.

Mix thoroughly.
Heat a few tablespoons of oil in a frying pan and pour in the mixture. Livellatelo and cook 4 minutes per side. Inverse
on a plate and serve with wedges or squares.

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PIZZETTI

INGREDIENTS:
For the dough: 150 grams of ricotta

6 tablespoons milk 1 egg

6 tablespoons olive oil 1 teaspoon salt


350 grams of white flour 1 teaspoon salt 1 envelope of yeast
pizza

For the filling:
400 grams of tomato pulp

125 grams of mozzarella cheese 2 eggs 4 sausages
small (100 grams) 2
gherkin
8 anchovy fillets (20 grams)
4
artichoke hearts in oil 1 tablespoon corn kernels
8 pitted black olives

PREPARATION:
Mix well in a bowl with ricotta, milk, egg, oil and salt. Join tablespoons sifted flour and lastly the yeast.
Mix well with a fork or work directly with your hands.
Divide the dough into 8 equal parts and roll into discs with a diameter of 15 cm.
I spin on the plate of oven lined with baking paper and spread the tomato pulp.
Bake for 10 minutes in the middle of a preheated oven at 180 degrees.
Remove the pizzas from the oven (leaving it on at the same temperature), mozzarella cheese and sliced \u200b\u200bboiled eggs and pass them on pizzas, forming eyes.
Complete the pizza with sausage on the nose and hair, the eyebrows to the pickles, fillets of anchovies in the mouth, ears for the artichokes, corn for teeth and olives for the eyes.
Put in oven and cook for another 5-10 minutes.

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SPIRIT OF PUFF PASTRY BASKETS FILLED OMELET

INGREDIENTS:
RECTANGULAR 1 roll of puff pastry (I'm from Eurospin)

PREPARATION:
Preheat the oven to 200 degrees.

On a work surface, roll out the dough and cut with a wheel, ricavatene 8 rectangles.

Place each rectangle on a muffin mold (or panna cotta) reversed.

Place the molds upside down and well spaced on a baking sheet lined with baking paper.
Prick the surface and bake for 20 minutes.

When the baskets will be cooked outside, rovesciateli and let them go for another 3 minutes so that they cook well in them.
Allow to cool and fill as desired.

Notes: If you notice that during the cooking baskets swell, open the oven, flatten them by pressing the bottom with a fork and bake again.
These baskets are really cute and original idea is to serve appetizers and sweet.

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INGREDIENTS: 6 eggs

2 cans of tuna in oil (320 grams)

8 tablespoons mayonnaise Salt to taste Oil


PREPARATION:
In a bowl, beat the eggs with a pinch of salt.
Heat three tablespoons of oil in a large pan (30 cm in diameter) and, when hot, pour in the eggs.
Bake the omelet in the usual way by turning after 4 minutes of cooking.

The omelette should not be overcooked or you will break in the final stage. Meanwhile in
a bowl crush the tuna after it is drained well and join the mayonnaise.
Turn the omelet on a plate and spread itself in the middle of a strip of filling.
Roll the omelet onto itself, cut into slices an inch thick and serve on a platter.

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PIZZETTI

.... roll!

INGREDIENTS (about 20 pizzas): 1
BROWSE RECTANGULAR
MORTADELLA
200 GR 250 GR 20 GR RICOTTA
GRATED PARMESAN

PREPARATION:
Preheat oven to 200 °.
Roll pastry on a work surface and spread it to rest several minutes.
Spread dough on the surface of the slices of mortadella, spread over the ricotta and sprinkle with Parmesan cheese.

Roll the pastry in the sense in length and cut the roll into slices about 1.5 cm thick.
Lay the rolls on a baking sheet covered with parchment paper.

Cook for 20 minutes in a hot oven.

Notes: pizzas if not served immediately, heat a few minutes in the oven before serving.
This stuffing is great, but you can stuff the pizza with the filling of your choice and according to imagination!

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RUSTIC CROUTONS

INGREDIENTS: 1 roll of
PASTRY rectangular
8 WURSTEL

PREPARATION:
Heat oven to 200 degrees.
Spread the roll of puff pastry and put the hot dogs.

With a wheel, cut the pastry so that each rectangle proceeds may be rolled around the sausage covering it entirely. Roll the dough around each sausage.

With a knife, chop the wustel and place on a baking tray lined with baking paper.

Bake in preheated oven for 15 minutes.
oven and serve.

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SAPORITI

INGREDIENTS:
10 Bread croutons
1
75 grams of EGG MAYONNAISE
10 DRIED TOMATOES

PREPARATION:
Let harden the egg boiling water for about 10 minutes. Wait for it to cool (or put it under cold running water) and shell.
In mixer, blend the egg, the dried tomatoes into small pieces and made two tablespoons of oil.

Add the mayonnaise and blend for a few seconds.
Spread the cream on crostini and arrange on a serving platter.

Notes: alternatively, you can pour the sauce into a bowl and put it on the table with the croutons separately.