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pancakes

INGREDIENTS:
500 g of flour biancgrammi FLOUR
a cube BREWER'S YEAST
100 grams of SUGAR
1 envelope VANILLIN
a phial of AROMA ORANGE
1 teaspoon
SALT 3 EGGS
75 grams of butter
100 ml of warm milk
granulated sugar to taste to sprinkle the surface of each pizza
SEED OIL as needed for frying

PREPARATION:
Dissolve the yeast in 50 ml of fresh warm milk.
Sift the flour into a large bowl.
the center of the pile to practice a hole and pour the yeast, sugar, vanilla, orange flavor, salt, eggs and melted butter (let it cool).
Mix well by adding little by little, remaining warm milk.

Knead the dough on floured table top for at least 10 minutes or until the liquid is completely absorbed.
Put the dough in floured bowl, cover with a damp cloth and set it to rise in warm place (eg a few minutes in oven on low temperature and then turned off) until its volume will be doubled (at least a couple of hours ).
With a rolling pin roll out the dough in a well leavened dough about 3 mm thick, with the help of a cup cut into disks with a diameter of 10 cm and with a knife on the disks of small cuts all over.
Place in a warm place to rise again for 20 minutes.
In a large skillet, heat plenty of oil seeds and when it is boiling hot fry the pancakes.
Turn the pancakes, so that they become golden all over the surface, then remove from oil, drain on paper towels and sprinkle them while they are still hot, with sugar.

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TAPAS BACON AND ARTICHOKES

INGREDIENTS: 1
BAGUETTE
250 GRAMS OF CREAM Artichoke
200 grams of SPECK
3 tablespoons of oil

PREPARATION: Heat
the oven to 200 degrees.
Cut the baguette into slices 1.5 cm thick and arrange on a plate bakery. With a
penellino, grease the surface of each slice of bread.

Toast the slices in a hot oven for about 8 minutes.
Remove from the oven and stuffed a little sauce over each portion upon application with artichokes and a curl of bacon made from rolled strips.

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BRUSCHETTE

INGREDIENTS (serves 4):
4 slices of homemade bread
1 EGGPLANT
16 cherry tomatoes
BASIL QB
8 tablespoons of oil
SALE QB

PREPARATION:
Preheat the oven to 220 degrees and laid the slices on a baking sheet. Grease
each slice with a tablespoon of oil.
Wash eggplant and cut into thin slices. Salt the slices and let drain the bitter.

Dry the eggplant and grill on a non-stick pan without added fat.
Put on each slice of bread two or three slices of eggplant.
Wash the tomatoes and cut them in half. On each slice of bread laid four tomatoes upside down.
Season the bruschetta with a tablespoon of olive oil and a pinch of salt.
Cook them in a hot oven for about 8 minutes. Decorate with some bruschetta
basil leaves and serve.

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MEDITERRANEAN TAPAS

INGREDIENTS (for 36 rolls): 12 slices
PROSCITTO COTTO
CUT UP TO 300 GRAMS
5 RUSSIAN SALAD LETTUCE LEAVES
36 OLIVE BLACK STONED

PREPARATION:
Wash the lettuce and cut into thin strips.
In a large bowl, mix the lettuce and potato salad.

Lay the slices on a ham and stuff with the potato salad mixed with lettuce.
Roll the slices along the length so that the mixture remains the center, divide them into three equal parts and placed the logs on a platter.
Decorate each stub ham with an olive.
Serve.

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HAM ROLLS WITH RICOTTA AND MUSHROOMS OLIVE AND BRIE BRUSCHETTA

INGREDIENTS: 1
BAGUETTE
250 grams of fresh ricotta cheese 1 jar

stoned black olives 1 sprig fresh basil

PREPARATION:
Cut the baguette slices in a thick inch and arrange on a platter.
shredded basil and knead with ricotta and a teaspoon of oil until the mixture is smooth and creamy.

Spread the ricotta on bread slices and cover with olives cut into thin slices.
Serve.

Notes: pitted olives can be replaced by cream or chopped olives. The procedure is the same.

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INGREDIENTS:
4 slices of homemade bread
200 grams of BRIE
100 GRAMS OF MUSHROOMS (frozen are fine too) 4 tablespoons
OIL
1 HANDFUL OF PARSLEY

PREPARATION:
Preheat the oven to 220 degrees.
Arrange the bread slices on a plate lined with paper
Cut the brie baked in rather thin slices and arrange on bread.

Wash and clean the mushrooms, pat dry and cut into small pieces.
saute in a pan for a couple of minutes with olive oil and parsley.
Arrange the mushrooms on brie, salt and cook in a hot oven for about 6 minutes or until the brie will not be melted. Serve the bruschetta
very hot and racy.

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PIZZETTI Appetizing

INGREDIENTS (24 pizzas):
For the dough: 400 grams of
FLOUR
a cube BREWER'S YEAST
2 teaspoons
SUGAR 1 tsp SALT
1 tablespoon olive oil 225 ml
WARM WATER (37-40 °)

For the filling: 50 grams of

spicy salami 250 grams of cherry tomatoes
100 grams STRACCHINO
of 125 grams of ricotta
OREGANO qb qb
SALE

PREPARATION:
Sift the flour into a large bowl and drill a hole in the center. Dissolve the fresh yeast in 50 ml of warm water.
the center of the flour for yeast, sugar, salt and oil.
Mix everything with the help of a fork, adding a little 'time remaining lukewarm water.

Knead the dough for at least 10 minutes and until the liquid is completely absorbed.
Cover with a damp cloth and let rise in warm place, until its volume has doubled (about an hour).
Meanwhile, slice the sausage and tomatoes. With the
leavened dough formed a roll, divide into 24 equal pieces and crushed each piece on the table with flour, in order to get a pizza.
are 12 pizzas on the plate of oven lined with baking paper, spread on half the soft cheese, and cover with half the sausage, the tomatoes and ricotta, then sprinkle with oregano and salt to taste.
Cook the pizzas for about 10 minutes, in the middle of a preheated oven at 200 degrees.
Repeat with remaining pizzas.

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COLD PASTA SPICY FRIED NOODLES

INGREDIENTS (serves 12):
500 grams of tuna in oil

1 LEMON 1 KG OF SHORT CUT WHEAT CHILI

3 250 grams of black olives STONED
fresh parsley QB
oil and salt

PREPARATION:
In a very large bowl and pour the drained tuna, add the lemon juice. Add
chopped chillies and mix well.
Leave aside the seasoning flavor to it.

Cook the pasta in salted water until al dente, drain and cool it for about ten seconds under running water.
Rovesciatela in bowl with dressing, add oil and mix all the posters it is well blended. Let stand in refrigerator before serving sprinkle with fresh parsley.

Notes: choose short pasta such as fusilli, conchiglioni, macaroni or penne.