When we think of an appetizer to prepare at home, the imagination immediately flies to bruschetta, cold cuts and cheeses and savory pies. But why not give us something more? Inspired by restaurant menus, we can devote a little more attention to this, carefully choosing the most suitable recipe to open the menu.
If the courses include fish-based recipes, for example, it will be good to recall it also in the antipasto that will tantalize the guests with delicious combinations such as the cream of shellfish with porcini mushrooms and black truffle, thesmoked fish salad and dried fruit, the delicate bruschetta with thyme and lemon with scampi, le scallops roast with leek and polenta cream and many other ideas that you will find in this collection. If the menu to follow will instead be based on meat and vegetables, it can be opened with tasty proposals such as tigelle with lard and chanterelles, grated shavings with braised pumpkin, mozzarella bites fried and grilled vegetables,donuts with shallots and cabbage salad and many other ideas. But getting closer to the appetizer, the most frivolous and playful dish on the menu, it is good to put aside every rule and let the imagination fly, even daring a little. The dishes that contain anchovies for example, also lend themselves to opening a meat menu, try it!

Here are endless possibilities for matching with recipes: samoza chickpea curry with yoghurt cream, tartlets whole with porcini mushrooms, grana puff pastry with figs and ham, mixed with Japanese daikon and miso, Sarde A Beccafico, fried dumplings with anchovies and caramelized lemon, polenta, lentils, liver mortadella, endive crostini, pumpkin millefoglie crunchy, Norma-style Friselle, North African eggs with peppers and tomatoes, pizza, figs and speck, beaten beef with lemon thyme in cabbage leaves, chicken wings with anchovy and paprika chard sauce cocoa donuts, culatello and pumpkin mostarda, creamed cod and cauliflower scapece with saffron, yolk and mushrooms on pumpkin cream, sweet and sour figs, carpaccio with raspberry sauce, garlic soup, fried sandwiches stuffed with ham and porcini mushrooms, thyme pancakes with smoked tuna and sour cream, speck ramequin, spinach and eggs, nerves salad, zolfini beans and peppers, poached eggs in crunchy little bundle and pumpkin cream, strudel of vegetables and fontina, Sandwich with lard, honey and red radicchio, trout salting with broccoli, shrimp and pumpkin chips with almonds, chestnut pancakes and apple with red radicchio, vegetable croquettes breaded with taralli, supplì on the telephone, crispy curry spindles, seafood croquettes and fried fish, rice balls in pancetta, focaccia with scarola and spinach, pork mousse and raw vegetables, tigelle stuffed and saffron sauce, Belgian endive braised in orange and Grand Marnier, crushed onions of Cannara, mücver, courgette fritters, crunchy nuggets with a tender heart, a gratinated appetizer of pears, taleggio and speck.

Our 50 starters from bis

WE COOKED FOR YOU

Chickpea samoza curry with yoghurt cream