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tarts baked with parmesan, eggplant, pesto and buffalo mozzarella salad multigrain with

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datterini, capers, buffalo mozzarella, olives and basil

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toasted crostini with eggplant, sun dried tomatoes Mediterranean tuna and mint

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Ingredients:

- yellow fin tuna sliced \u200b\u200b
- cherry tomatoes
-
capers from Pantelleria - Sicily
Oregano - black olives (the ones I used were seasoned with garlic)
- Shallot
- dried whole chili
- white wine to blend (I used champagne Krug)
- Sale

In a hot pan, fry the shallot, cut into 4 pieces with oil and chilli. Once wilted add the tomatoes, cook a bit and then add the capers, oregano and black olives. Cook for 5 / 10 minutes and add tuna steaks. Season with salt. Add wine or champagne, to evaporate and make the tuna cooked, turning it from both sides.
Personally I use the cooking times for tuna are very low, inside should remain red.

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Lettuce with smoked salmon.




Ingredients: Smoked salmon sliced \u200b\u200b



mesclun salad green olives Diced tomatoes

Raspberries
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A mix of sun-dried tomatoes, coarsely chopped walnuts and almonds and pumpkin seeds salted whole
Extra virgin olive oil Salt

balsamic vinegar (optional)

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Chicken curry and peppers



Ingredients:

chicken breast morsels
peppers (yellow, red and green)
Shallot

Indian Curry Flour Milk

Extra virgin olive oil Salt and pepper



Cook the peppers into strips previously cut in fried with shallots and olive oil. Portals forward until cooked and, if necessary, a drop of vegetable broth. When cooked, add plenty of curry.
Apart, breaded chicken pieces well. Big Brown until cooked in a nonstick pan with olive oil.
Combine the chicken with peppers, return over the heat, stirring well so that the flavors can blend in well. Adjust the whole of salt and pepper and then dipped in hot milk and continue to run with a wooden spoon until you get the right creaminess.
Serve immediately.