Menu: appetizers and snacks

58262 ' MENU: appetizers and SNACKS you welcome friends, after 19.

00, with cocktails, classic or creative, and tantalizing tidbits.

Success is assured.

GREENSTONE INGREDIENTS for 1 PERSON 120 ml 60 ml Vodka, mint syrup, 10 ml of lemon juice, 50 ml dry sparkling wine, a cherry red pickled with the petiole, a tuft of mint, 2/3 ice cubes.

Verstae vodka, mint syrup, lemon juice and ice cubes in a shaker.

Shake a few moments.

Pour into an old fashion bicchieree.

Complete with sparkling wine cold, decorate with the cherry and Mint.

Serve with: FRIED EGGPLANT Spread 4 slices of grilled Aubergine with a layer of ricotta cheese drizzled with a little oil, salt and chili powder.

Placed on each slice 2/3 tomato fillets perini sbuccitai and deprived of seeds and a Parmesan stick.

Season with salt and mint leaves to fillets.

Wrap each slice of roulade, fix it with a stick, poking at a mint leaf.

NEGRONI INGREDIENTS for 1 PERSON 80 ml red Vermouth, Gin, 80 ml 80 ml Campari Bitter, half a slice of Orange, 2/3 ice cubes.

Pour liquors into a glass tumbler.

Add the ice cubes; stir with a spoon from the handle down and garnish the glass with half a slice of Orange.

Serve with: SEAFOOD Prepared 4 SKEWERS skewers per person, poking at on long wooden skewers for each stick, 3-4 previously boiled shrimp tails, alternating large mussels in oil in jar, well drained, small pieces of crab sticks and cubes of boiled potatoes.

Garnish with basil leaves and orange wedges.

MARGARITA INGREDIENTS for 1 PERSON 50 ml 80 ml Tequila, Cointreau or other orange liqueur, 10 ml of lime juice, 2/3 ice cubes, a Daisy.

Pour the ingredients in the shaker.

Shake vigorously with vertical movements for a few moments.

Served in cocktail cups (with the triangular Cup) very cold and encrusted with salt.

Garnish with the margherita.

Serve with: SPICY MEATBALLS pour into a bowl, 200 g minced beef per person.

Join an egg just slammed, 60 g crumb of bread softened in milk and well squeezed, a tablespoon of minced onion, a pinch of cinnamon powder, ground pepper, a pinch of clove powder, 2 tablespoons of raisins, pine nuts, 2 salt and 1 teaspoon chopped parsley.

Stir to mix the ingredients and, if necessary, add some breadcrumbs, in order to obtain a consistent dough.

With wet hands, form balls as big as walnuts, flour them and FRY 3 minutes, completamentee immersed in very hot peanut oil.

Drain and serve hot.

BLUE M00N INGREDIENTS for 1 PERSON 100 ml 50 ml Gin, Cointreau or other orange liqueur, 50 ml, 50 ml Curacao orange juice, Schweppes amount to taste, 2/3 ice cubes, green candied cherries 3, a slice of pineapple, a short wooden skewer.

Pour the liquor in a shaker with ice cubes.

Shake a few moments.

Served in a tumbler glass.

Filled the glass of Schweppes.

Garnish with cherries and pineapple wedges inserted in the stick.

To be served with: PASTA PARCELS with SALMON ROE Spread on the countertop a fresh puff pastry disc already stretched out.

Cut into squares of about 5 cm from the side.

In a bowl mix 200 g Philadelphia cheese spread type with a tablespoon of chopped dill, a splash of gin, an egg just slammed and 50 g of salmon ROE or red lumpfish.

Pepper, salt lightly and put the mixture in the center of dough square.

Veerso pull the corners of squares lto, pressing them to form dumplings.

Brush with egg yolk diluted in a little milk, place on a riveestita plate with a piece of baking paper wet and squeezed and cook 15 minutes in oven at 200° Serve hot.