Antipasti (parte1) - Starters

Vegetarian starter (menu1)

Ingredients:

Vegetables (potatoes, peppers, fennels, courgettes, aubergines)

Sandwich loaf

Garlic

Parsley

Salt

Olive oil

Process:

Clean vegetables and cut its into slices thick 2-3 cm.

Put vegetables on a baking tin and add oil, add board of sandwich loaf crumbled and parsley.

Bake to 190°C for about 20 minutes.

Eggplant parmigiana (menu2)

Ingredients:

Aubergines

Onion

Oil

Peeled tomatoes

Sale

Flour

Cheese and parmesan

Process:

Clean aubergines, (zebrarle) and cut it into washers.

Fry and brown onion in oil and add tomatoes and salt for do sauce. Flour aubergines and fry its in a pan with oil (drown its) and put its on a baking tin. Add sauce, a bit of chesse and parmesan and do this for 2 layers. In the end, baking to 200°C about for 10 minutes.

Romana & Corallina starter (menu3)

Ingredients:

Pepper

Aubergines

Cauliflowers

Oil

Breadcrumbs

For batters:

Water

Flour

Eggs

Yeast

Chive

Parmesan

Process:

Clean aubergines, (zebrarle) and cut its into sticks.

Next in a pan, heat oil and prepare batter with water, flour, eggs, parmesan and chive. Dip aubergines in the batter and cook its in oil, and remove its when these are golden.

For cauliflowers, cut and leave its to “little flowers”. Dip its in the batter (now only water and flour), cook its in oil and remove its when these are golden. Accompany aubergines and cauliflowers with peppers gratin to oven with breadcrumbs.

Vol au vent with asparagus sauce (menu4)

Ingredients:

Puff pastry (basic recipes)

For asparagus sauce:

Bechamel sauce, enough (basic recipes)

500 g of asparagus

Salt

Ground pepper

Process:

Work puff pastry. Next create forms of puff pastry with stencils.

Cover on forms of puff pastry, other forms but perforated in the centre, so in the cooking create a hole for pour asparagus sauce.

For asparagus sauce, prepare béchamel sauce, boil asparagus and when these are coocked, cool and whisk its. Add béchamel sauce and blend. Use asparagus sauce for fill vol au vent and decorate with asparagus’  tips.