Toast with vegetables in oil

Ingredients

2 slices of sandwich bread
1 slice of fontina
1 tablespoon of olive oil
1 slice of cooked ham
1 tablespoon of sesame
1-2 tablespoons of Arlecchino Polli or Farcitoast antipasto in Polli oil

Preparation

Toast for a couple of minutes, a tablespoon of sesame seeds in a nonstick pan, oiled. Drain a tablespoon of Arlecchino Polli Antipasto in a colander. Meanwhile, put the ham in the sandwich and toast in the toaster. Once ready, remove the toast, open it and put the vegetables on the ham, then close it and sprinkle with toasted sesame seeds.

 Difficulty:

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 TIME:

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10min 

Toast with artichokes

Ingredients

2 slices of sandwich bread
robiola
Whole artichokes in oil or chopped chickens
Fontal cheese or equivalent
baked ham
pepper

Preparation

Blend the robiola with 4/5 artichokes and a ground pepper. Arrange a slice of cheese and a couple of slices of ham on a slice of bread. Close everything with the other slice of bread and toast a few minutes in the toaster. Once ready, reopen the toast and splamate the cream of artichokes and robiola, on the inside of the slice of sandwich with which you will close the toast again. Enjoy your meal!

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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10min 

Bruschetta with peppers, artichokes and tomatoes

Ingredients

4 slices of pugliese bread
Grilled Peppers Without Chickens
Apulian artichokes without oily chickens
Sicilian tomatoes
1 onion
40 g of butter
3-4 tablespoons of extra virgin olive oil
3-4 tablespoons of grated parmesan

Preparation

Grill the slices of bread. Cut the peppers and artichokes into small pieces. Cut the tomatoes into strips and cut the onion into thin slices. In a saucepan melt the butter, add the onion and brown it. Add the peppers, the artichokes and finally the tomato and basil. Heat a few minutes, stirring. On a baking sheet lined with baking paper, place the bruschetta. Add the vegetables, the oil and the parmesan.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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10min 

Cheesecake with lollipop

Ingredients

Ingredients for 12 people
n.12 ceramic monoportions

For the base:
150 gr of Biscotti
60 grams of butter
1 spoon of brown sugar

For the cream:
300 gr of Philadelphia cheese
250 gr of Ricotta
2 tablespoons of powdered sugar
150 ml of fresh cream
1 Vanillina sachet
9 gr of Fish Glue

For coverage:
250 gr of strawberries (or prickly pears)
50 gr of sugar
6 gr of Fish Glue

For the lollipop:
12 Dried tomatoes in oil Polli
Vodka q.b.
Caramel q.b.

Preparation

Prepare the biscuit base. Blend the biscuits with brown sugar, until you get a flour, then add the melted butter and mix with a spoon. Fill the single-portion bowls and level the base with the back of a spoon, then refrigerate for half an hour. Then prepare the cream. Put the isinglass to soften for ten minutes in cold water. In the meantime mix the Philadelphia cheese with the ricotta and, when the mixture is uniform, add the sugar and the vanillin. In a saucepan heat 50 ml of cream, add the isinglass and add it to the cheese mixture. Finally, whip the rest of the cream and incorporate it to the previously obtained mixture. Pour the cream into the single portions on the biscuit bases and place them in the fridge for 2 hours. Finally prepare the coverage. Put the isinglass in plenty of cold water. Meanwhile, put the strawberries and sugar in a saucepan, heat it all until the strawberries have lost consistency, then blend it all together and add the isinglass. Cover the cheesecake with the gelatine obtained and let it rest for an hour before serving. Make the dry tomato lollipops that accompany and decorate cheesecake. Wash each tomato with the vodka and place it in a toothpick. Melt the sugar and drown each tomato, cover it with a thin layer of caramel, leave the lollies to cool on baking paper.

 Difficulty:

 livello_rossolivello_rossolivello_rosso

 TIME:

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45min 

Ideal Products:

 

Sicilian Style Tomatoes

 

Spring Toast

Ingredients

2 slices of wholemeal bread
100 g of tuna in oil
Apulian artichokes without oily chickens
1 ripe tomato cut into slices
1 tablespoon of mayonnaise
1 tablespoon of thick yogurt
1 teaspoon of capers
1 sprig of basil

Preparation

Drain the tuna, frullatelo with capers until you get a cream and put it in the refrigerator to rest. Chop the artichokes coarsely. Wash the tomatoes and slice them. Toast the bread and spread the cream of tuna on a slice, serbandone a little 'aside. Mix the mayonnaise and yogurt by combining the artichokes with the mixture. Distribute them over the tuna cream layer. Then add the chopped basil and the tomato slices. Spread the other slices of bread with the tuna cream kept aside, overlap and serve.

 Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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10min 

Ideal Products:

   

Puglia Artichoke

Capers

 

Biscotti with dried tomatoes

Ingredients

Ingredients for about 26 biscuits
For the biscuits:
180 gr of flour
2 egg yolks
70 gr of sugar
140 gr of Butter
1 sachet of Vanillin

For the filling:
50 gr of dried tomatoes in oil Polli
1 small glass of Grand Manier
1 small glass of Vodka
Juice of 12 Orange (medium)

Preparation

Place the flour in a fountain on the table, put the chopped butter in the center, the sugar, the egg yolks and the vanillin. Knead the ingredients until the mixture is smooth and homogeneous, wrap the dough so obtained in the transparent film and place it in the refrigerator for at least an hour. Prepare the "dried tomato jam". Carefully drain the dried tomatoes and place them in a bowl with a part of the Vodka, to rinse them carefully from the oil and the oregano, then leave them to soak in the remaining Vodka for about two minutes. After the time, remove them from the vodka and, adding a little of the Grand Manier, chop them up to obtain a soft puree in the cutter. Put this mixture in a pot together with the remaining Grand Manier (and, to reinforce the orange flavor, add also the juice of the half orange) and two tablespoons of water, start cooking over low heat. Once the consistency of a jam is obtained, turn off the heat and let it cool. Resume the processing of the biscuits. Take the dough from the refrigerator, remove the film and work it still cold, forming a long stick to cut into about 26-28 pieces. Obtain from each piece a ball slightly smaller than a walnut and place all the balls on a baking pan spaced at least 3-4 cm. With the final part of a wooden spoon, form a recess in the center of the balls, being careful not to puncture them. Bake the biscuits for 15 minutes at 200 ° C and bake when the edges begin to color slightly. Stuff the biscuits, filling the recess with a bit of jam. A greedy option is to use the dried tomato jam, made for the filling of butter biscuits, as a filling for the delicious pralines of dark chocolate with 65% cocoa.

 Difficulty:

 livello_rossolivello_rossolivello_grigio

 TIME:

 orologio_icon

30min 

Ideal Products:

 

Sicilian Style Tomatoes