Recipe Aperitif of mussels au gratin – Italian Cuisine

Ingredients

1 Kg mussels
100 g breadcrumbs
100 g grated pecorino cheese
2 pcs garlic cloves
dry oregano
chopped parsley
salt
extra virgin olive oil

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of mussels au gratin, clean the mussels and let them open in a saucepan with 1 clove of garlic; remove the empty shells and filter the cooking liquid through a sieve lined with kitchen paper. Mix the breadcrumbs, pecorino cheese, 1 clove of minced garlic, a handful of dried oregano and a nice spoonful of chopped parsley, obtaining the filling. Season with salt if needed. Put the mussels on a baking sheet, sprinkle them with the filling, season with a little oil and a few tablespoons of their cooking liquid and bake at 200 ° C in grill mode for 4-5 minutes.

Recipe Avocado stuffed cherry tomatoes – Italian Cuisine

Ingredients

125 g whole yogurt
16 pcs small tomatoes, of different types
2 pcs avocado
lemon juice
basil
mint
thyme
extra virgin olive oil
salt

Duration: 20 min

Level: Easy

Dose: 8 people

For the avocado stuffed cherry tomato recipe, cut the tomato caps and empty out the seeds. Peel 1 avocado and shake it with yogurt, a pinch of salt, 1 tablespoon of oil, a splash of lemon juice. Peel the other avocado and cut half of it into cubes and half into thin slices. Stuff the cherry tomatoes with the avocado cream and add the cubes. Serve them with sliced avocado and season with pepper, herbs and a drizzle of oil.

Eggplant recipe filled with Pugliese – Italian Cuisine

Ingredients

400 g cherry tomatoes
70 g breadcrumbs
50 g desalted capers
3 pcs long eggplant
3 pcs eggs
1 pcs fresh chilli
garlic
fresh oregano
chopped parsley
tomato sauce
grated pecorino pecorino cheese
salt
extra virgin olive oil

Duration: 1 h

Level: Middle

Dose: 6 people

For the recipe of stuffed aubergines, wash the aubergines, cut them in half lengthwise; scoop out the pulp and set it aside. Fry the eggplants emptied in a pan with a couple of glasses of hot oil for 3-4 minutes, turning them halfway through cooking; drain them on kitchen paper. Wash the tomatoes and cut them in half. Chop the eggplant pulp kept aside; brown in a pan with 4-5 tablespoons of oil for 3-4 minutes; add the fresh chopped chopped peppers, the capers, 1 tablespoon of fresh oregano leaves, 16 half cherry tomatoes, minced garlic to taste and cook again for 3-4 minutes. Finally, out of the fire, mix the eggs, 2 tablespoons of tomato sauce, 3 tablespoons of grated pecorino cheese, 1 tablespoon of chopped parsley and breadcrumbs; set of salt. Spread the mixture into the eggplant "shells", place them on a baking sheet lined with baking paper, complete with the remaining tomatoes, a sprinkling of breadcrumbs and a drizzle of oil. Cook the stuffed aubergines in a static oven at 200 ° C for about 25 minutes.