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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.