Ricette per Cucinare
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Red onion canapés
45'
20'
6
Puglian 'salt water' bread
10'
0'
2
Aubergine rolls
30'
20'
3
Cabbage salad
360'
0'
4
Sweet and sour aubergines
30'
10'
3
Herby bread balls with tomato salsa
45'
15'
3
Prawns, apple and spinach
15'
3'
2
Warm ricotta with Sardinian bread, aubergine and tomato
15'
6'
2
Steamed muffin with olive and feta
45'
30'
4
Soft baked bread rolls
120'
20'
4
Aubergine rolls with red pesto and sun dried tomatoes
20'
10'
4
Fried cauliflower with Ligurian garlic sauce
30'
20'
2
Savoury puffs
10'
0'
6
Mushroom flan
10'
45'
8
Sweet and sour radicchio preserved in oil
60'
5'
10
Steak tartare with truffle oil
10'
0'
1
Creamed cheese with Armagnac
140'
0'
4
Fish salad
30'
45'
4
Stuffed tomatoes
20'
25'
4
Focaccia with fried tomato
90'
30'
4
Fried, breaded olives
30'
10'
4
Deep-fried vegetables Roman style
20'
10'
4
Cream of courgette soup with mint
20'
10'
4
Savoury muffins with peas and ham
20'
30'
6
Oysters with Tabasco, lime and spring onion
20'
0'
0
Artichokes with orange, honey and spices
10'
15'
4
Puff pastry pizzas
20'
15'
4
Crab meat flan with spicy paprika
10'
30'
2
Steak tartare
20'
0'
10
Mushroom gratin
20'
20'
3
Waldorf salad
15'
0'
2
Warm pear, walnut and gorgonzola cheese bruschetta
15'
10'
4
Vol-au-vent
30'
20'
4
Scallop gratin
20'
20'
5
Cauliflower with prawn sauce
20'
20'
5
Box sushi
20'
25'
2
Sauteed scallops with lentil sauce
20'
15'
10
Tapas with broad bean purée
20'
7'
4
Crabmeat tapas
20'
0'
3
Greek eggs
30'
15'
8
Prawn cocktail
20'
3'
2
Crepes stuffed with pork and radicchio
40'
15'
2
Trio of olive purées
40'
20'
3
Ligurian style mushrooms and potatoes
45'
30'
3
Marinaded trout with citrus fruits and herbs
20'
0'
2
Aubergines preserved in oil
960'
4'
6
Arancini rice balls
45'
20'
3
Shepherd’s canapés
10'
0'
4
1
2
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