Tortino di alici

Strong taste and healthy omega 3 for a fish that is very good and cheap: anchovy!

This is an appetizer that is very easy to prepare if you find the fillet anchovies at the supermarket otherwise, as it was for me, you need to remove the bones from each fish! Anchovy is not so big so it takes time to fillet it since you cannot use a knife but just hands! 

500 gr anchovies (for 4/5 savoury pies)

250 gr buffalo mozzarella

Breadcrumbs

Lemon zest

Parsley

Oil

Mix the breadcrumbs with lemon zest and parsley than bread the fillets.

Cover the base of mold with the anchovy fillets than put in the middle some mozzarella pieces and close with others fillets!

Preaheat the oven to 180 C and cook for 5 min.

Serve with a good glass of cold white wine!

Insalata tiepida di mare

I love this dish. It is fragrant, easy and super yummy. It could be served as appetizer or as  main dish with some carbs such as thai rice.

 

8 big prawns (2servings)

2/3 calamari

1 avocado

ginger

soy sauce

lemon zest

salt

parsley

evo oil

 

With the help of the knife or fingers, take out the black vein running all the way through the prawn. Take off the tail, the outer shell and the head and let them boil for 10 min with some ginger and parsley whilst set the prawns aside.

 

Put the shell, the head and the tail in a food mill until you get a red/orange bit creamy sauce (according to the texture you prefer, you could add some prawn boiling water) and set aside.

 

Open the avocado and sprinkle some lemon juice (to avoid It turns brown). Smash it with the soy sauce (I prefer the less salty) until creamy and set aside.

 

In a very hot skillet, stir-fry the calamari for few minutes and then the prawns.

 

Serve in a plain pastry cutter, putting the avocado cream, the calamari and the prawns.  Add some red/orange creamy sauce, lemon zest and evo oil.



Tartine in rosa

This easy, speed and smart coloured recipe could be prepared as appetizer to serve something fresh for your aperitivo or weekend brunch.

I prepared this recipe as a starter to welcome a friend for lunch since we haven't seen each other  for a long long time.

Crustless wheat  sandwich bread or canape bread

Cottage cheese

Smoked salmon (plus, chives, lemon juice, black pepper and evo oil)

Red onion jam

Put the canape bread (or If you use a big sliced crustless wheat sandwich bread, cut it in 4 parts) in the oven for 5 minutes until It is crunchy.

In the meanwhile cut the salmon in small pieces as for a tartare and season with evo oil, chives, lemon juice and black pepper.

Garnish each bread slice with a teaspoon of cottage cheese and on the top a teaspoon of red onion jam or a teaspoon of seasoned salmon.