The summer bruschetta

Ingredients for 4 people

For the bruschetta with goat cheese and peppers:
1 yellow bell pepper
1 red pepper
1 clove of garlic
1 tsp balsamic vinegar
2 fresh goats
Salt
Extra virgin olive oil
Coarsely chopped parsley

For the bruschetta with Zucchini and Parmesan cheese:
3 small Zucchini and keep
Half a clove of garlic
Juice of half lemon
Lemon zest
Salt and black pepper
Parmesan Reggiano
Good quality balsamic vinegar

   Heat the oven to 200 degrees and, once the temperature bake the peppers that you rolled up in tinfoil on the plate.
Passed at least 20 minutes, when you will find that the texture of the package failed, draw them out of the oven and let cool.Once cold skin, give them cut into very thin slices and put them in a bowl in which you will add the finely chopped garlic, balsamic vinegar, parsley, oil and salt.
If you can, leave a little seasoning that produced water during cooking, dar pi flavor to your bruschetta.Sugared or salted almonds bread that you prefer (if you want some advice, better than cooked or baked at legna!) and spread liberally the goats.
   Also laid on bruschetta and peppers sprinkled with parsley.To prepare the bruschetta with Zucchini will instead cut in small dice the zucchini, grated rind of half a lemon and put it in a bowl with Zucchini, add the juice, finely chopped garlic and let marinate adding extra virgin olive oil, salt and black pepper.Sugared or salted almonds and get the bread courgette sauce, add a layer of Parmesan cheese and a few drops of balsamic vinegar of good quality.

The Sesame crackers

Ingredients for 30/40 crackers:
170 gr. flour type 0
3 tbsp sesame seeds
1 egg white
20 gr. butter
20 ml. olive oil
1 lemon
15 gr. chopped fresh thyme
60 ml water cooled with ice cube
Salt and pepper

   In a bowl, put the flour with the zest of a lemon grated finely, add the thyme, salt and pepper, a little more that you like, 2 tablespoons of Sesame, and mix the ingredients.
Add the olive oil and butter and started to work with your hands along with the other ingredients.Once you have a dough similar in consistency to breadcrumbs, unite water.
On a pastry Board start to knead until the whole thing won't be homogeneous and firms.
   With a rolling pin roll out the dough with a very thin sheet and then, with a circular or a mold with cookies (what I used) with a diameter of approximately 5 cm, cut the crackers.Heat the oven to 200 degrees and, at the same time, roll out the crackers on a baking sheet with parchment paper.
Spennellateli with the white of an egg and sprinkle with the Sesame remaining Bake and cook until they are golden.
Remove from oven and let cool on a cold surface (such as marble or stainless) better still on a grid.

The monkfish soup

Ingredients for 4 people:
700 gr. of monkfish
1 medium sized onion
1 carrot
1 stem of celery
300 gr. peeled tomatoes
30 gr. dried mushrooms
Parsley
Bread
Extra virgin olive oil
Salt

   Chop all vegetables making them immediately then wither in a crock with a rather high abundant oil Fund, if you don't have the crock pot used a normal pot. Clean code monkfish or anglerfish and cut the flesh into small pieces.
Saute with vegetables, mushrooms and sprayed lightly with dry white wine.
At this point add the tomatoes and cook until they are destroyed.Adjust salt and add about six ladles of boiling salted water.
You can also add the water where the mushrooms were soaking in doing it for attention to pass it before in a strainer because the Earth is found in mushrooms typically settles on the bottom of the bowl.
   Cook over medium heat for about twenty minutes with a lid.When the anglerfish (monkfish) will be ready and the liquid will be a bit withdrawn, you can turn it off and let it sit for about 10 minutes.
Meanwhile sugared or salted almonds and lightly wipe the stain off the bread with garlic, place the slices in the bowl and cover with pieces of fish and the broth, exactly like a classic soup.
Sprinkle with chopped parsley, add a little olive oil and serve.

The Greek shortbread

Ingredients for 12 cookies:
125 gr. butter
100 gr. icing sugar
2 egg yolks
1 coffee cup of warm milk
100 gr. chopped toasted hazelnuts
1 vial of vanilla essence
1 teaspoon baking powder
1 tablespoon brandy
330 gr. flour type 00
Icing sugar to cover

   Work with an electric mixer on low intensity butter with icing sugar.
When you've got a pretty frothy cream and everything is well-blended add the brandy and egg yolks.
Continue to work with the whip and add the essence of vanilla.At this point you turn on the oven to 180 degrees and continue with the preparation of the cookies by combining crushed Roasted Hazelnuts (I chose those IGP Giffoni) and flour, taking care of setacciarla.
Transferred everything in a bowl bigger and knead by hand trying not to work the dough.
Add the teaspoon of baking powder and joined the small cup of milk to help.Once you have a smooth, take two spoons and a slight, mezzaluna that schiaccerete put twelve sickle blades on a baking tray with parchment paper special previously and cook for 25 minutes.Once cooled, dust off your cookies with powdered sugar.

The crostini di mare

Ingredients for 12 or 15 croutons:
100 gr. shelled shrimp
100 gr. squid
60 gr. shelled clam chowder
1 clove of garlic
1 thin green pepper
Salt
Extra virgin olive oil
1 dash of dry white wine
Chopped parsley

   If you use fresh fish for us getting better, shelled shrimps and squid, as with the other Croutons, mince finely and put them in a bowl.
Shelled clams that have opened with water and salt in a pot and some stay open lasciatene instead with the shell.
Keep aside a ladle or two of cooking water of clams, taking care to filter it with a strainer or cheesecloth to ensure that there is sand in what you will.At the same time prepare a base of olive oil in a frying pan, chopped garlic and cut by a beautiful green pepper a thin thin.
   To fire off add all molluscs and crustaceans, Cook over medium heat for 3 or 4 minutes by adjusting and, when salt water fish withdraws, add a dash of white wine, turn up the heat and steam.At this point add a ladle of cooking water of clams and flame, rather high make withdraw at least half (pass 3 or 4 others).
The seasoning that you obtained should be a little liquid.On a wire rack then roast the slices of bread, if you don't, use of bread, give it a strofinatina with fresh garlic and, in a small dish served with croutons sughino fish that you prepared.
Sprinkle with chopped parsley.

The soup of tomatoes and Basil (cold soup)

Ingredients for 4/6 persons:
1 kg. by ben ripe tomatoes
1 small red onion of Tropea
1 stem of celery
3 cloves of garlic
2 Bay leaves
1 sprig of fresh thyme
1chiodo clove
10 12 fresh basil leaves
2 Tablespoons extra-virgin olive oil
Sour cream to taste
Sea salt to taste
Grinding black pepper

   First press in the onion the clove and put it in a pot with tomatoes well washed, chopped and crushed garlic, chopped celery, well, olive oil, the sprig of thyme, Bay leaves, salt and water 50 cl.
Cover with a lid and cook on high flame until it all comes to a boil.
At this point you can remove the lid and lower the flame and simmer over low heat for about 20 minutes.Switch off, remove the onion, thyme and Bay leaves and let cool in a soup tureen.
   Wash the Basil and spezzettatelo, wipe it with your hands (if the cut with the knife becomes black, some bit of irregular leaf Basil strips not black!), then add the sour cream to your liking.
Once cooled the soup, join the Basil.

Serve cold soup by adding some toast and olive oil.

The Greek Salad (recipe)

Ingredients for 6 people:
tomato for 1 person
1 red onion (Tropea)
2 cucumbers rather large
1 bunch of radishes
1 Pack feta
200 gr. olive Kelemata
Extra virgin olive oil
Dried oregano

   Prepared salad tomatoes cut into slices, then add the sliced onion ring-extra fine, olives, cucumbers, cut into or peeled washer without being deprived of the seeds.
Cut the radishes and finally crumble the feta cheese on salad, then seasoned with olive oil, a spoonful of vinegar and salt.
Sprinkled with dried oregano. If you like, you can add freshly ground black pepper.

Croutons marinari

Ingredients for 4 people:
100 gr. clean squid
150 gr. shrimp
1 egg
Half a clove of garlic
2 tablespoons breadcrumbs
Chopped parsley
5 or 6 tablespoons of extra virgin olive oil
Salt and pepper
White wine

   After cleaning the squids and depriving them of the inside of the skin, do the same with shrimp sguscerete.Finely mince them when ready, cutting it to pieces.
Put them in a stewing pot with egg, half a clove of garlic and chopped parsley.
Mix everything by adding oil in abundance, about six tablespoons, add salt and pepper and thickened with a couple of tablespoons of breadcrumbs. Cut twelve slices of bread for toasts (roasted or baguette), spread the chopped fish, above each Crouton and add a drop of oil.
Bake in oven for 12 minutes at 180 degrees (if you have a ventilated oven) or 15 18 minutes if you own a traditional oven.
Before serving sprinkle your seafaring crostini with parsley.