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.



Carré di tacchino

Here It is terribly hot so let's prepare this express dish that can be cooked in advance and stored in the fridge and served for a lazy dinner or for your weekend brunch.

700 gr minced turkey (serving 6)
150 gr bread
1 egg
200 gr spinach
15 cherry tomatoes
milk
ginger
tabasco
white vinegar
oil
salt
pepper


In a bowl marinate the meat with a pinch of ginger and tabasco with 2,3 spoons of white vinegar for half-hour.

In another bowl put the bread cubes and pour the milk over them. Let the bread soak until it is soft then squeeze out the excess milk.

Fold the bread, the egg, the salt and the pepper into the meat bowl.

In the meanwhile put the fresh spinach in a hot pan for 3 minutes. If you use the frozen spinach, boil them and be sure to squeeze out the excess water, they must be pretty dry.

Oil a loaf pan and put a meat layer, some tomatoes cubes and the spinach then cover with a meat layer.

Preheat the oven to 180 and cook for 50 min, the last 30 min with a tinfoil over the pan.

Let cool before slicing. It can be served warm or cold.