Archive for June 21, 2009

Yet I still wake Dinner with friends (see 2 posts below) and today I present to you this fun appetizer that colors the table is prepared with ease and has a wardrobe of options to choose from depending on the night and tastes. I take me a little bit ahead with the work I made the rolls the night before and then cut them only an hour before the guests ... As clothes for my swivels I chose to dress half with tuna sauce and rocket and the other half with Parma, arugula and philadelphia, but you could pick any other combinations such as mayonnaise, and cooked mushrooms, robiola and grilled vegetables, butter, salmon and salad, cottage cheese, sausage and lamb 's lettuce ... well ... Set the function Fantasia and have fun! (^ _ -)

Ingredients for 12 swivels:
1 box of bread for sandwiches (4fette)
70 g of ham,
Philadelphia 1,
1 bunch arugula,
For the tuna sauce:
2 cans of tuna in oil 80gr
30 grams of salted capers
2 salted anchovies
mayonnaise to taste.
Procedure:
Prepare the tuna sauce: nectar anchovies, capers washed under water and, with the bezel or with a mixer, chop until you have a paste. Place the tuna in a bowl and scatter with a fork, then add the chopped anchovies and capers. Stir in the mayonnaise a little at a time and stir gently until mixture is smooth and creamy. Dial now rolls. Spread each strip with a rolling pin tramezzini.Su two slices of bread to spread the tuna sauce and there resultant spread of fresh arugula. The other two lay the philadelphia, prosciutto and arugula. Gently roll the slices and wrap in plastic wrap. Store rolls of bread stuffed in the refrigerator for at least an hour. Slice the rolls horizontally, still wrapped in plastic forming swivels. Remove the foil, place the swivels on a platter and serve.

Remaining in the theme 'Dinner with Friends' (see post below) I have finally prepared the savory muffins! I really wanted to do it and I was waiting for the chance greedily. They are therefore part of this milestone to make you turn around all the other dishes! And ... you gotta start somewhere! And so it is coming off a nice dinner rural and semi-vegan that I will go gradually guide you in future posts. I have served as bread, which I have voluntarily omitted from the table, leaving the center for the entire dinner. Gianluca them hot favorites, has resisted not smell freshly baked, I, as a matter of organization, I had to serve them cold, but were welcome anyway. I found them delicious, maybe trying to redo some variations with other vegetables and cheese ... I'm sure I'll take the muffin-mania that has raged over most of foodblog! Official! CONTAGIOOOOOOOOOOOO! Last thing and then I close: the photos came indecent because: 1. it was evening and there was plenty of light, 2. I smeared the lens with greasy paw and, unfortunately, I only noticed when I saw the pictures to the PC with all Mark of Zorro! Sorry! Latest: the recipe was kindly provided by Misy that I take this opportunity to greet and thank.

The salt Ingredients for 12 muffins:
250g flour
200 ml of milk
2 eggs
50 g butter
100g cooked ham
100gr provolino
50 g grated Parmesan cheese
1 packet of instant yeast powder
1 teaspoon salt
Procedure:
Proceed as usual in the preparation of muffins forming two separate compounds for the dry and wet ingredients: In a bowl mix eggs with milk and melted butter but cold, except the flour together the Parmesan cheese, salt and baking powder. Add to the bowl with the flour, ham and cheese cut into cubes. Then add the two compounds, mixing gently. Grease and flour the muffin tins and pour the mixture for 2 / 3 of their capacity. Bake the muffins at 180 degrees for 30 minutes or until or until toothpick inserted, comes out clean and not dry. Let cool before serving.