Bento box

GRILLED SKEWERS of FRESH TUNA, ham, RED peppers and ONION SKEWERS 4 INGREDIENTS: 200 g of fresh tuna, 50 g of sliced ham, 50 g of sweet and sour peppers, 1/2 red onion, fresh mint cut the tuna in 3 or 4 threads, always coil them with slices of prosciutto and slice into 12 cubes of the same size.

Cut the peppers and the onion and infilzateli alternating with mint leaves, on four long wooden skewers.

Cook the skewers for 2 minutes on hot grill or in a pan without fat.

Let them cool to room temperature.

EGGPLANT ROLLS with COUSCOUS and HERBS INGREDIENTS for 4 ROLLS: an Aubergine violetta lunga, 200 g of couscous, 2 dl of water, 100 g of diced tomato, 20 g of sultanas, 10 g toasted pine nuts, 2 tablespoons chopped herbs (parsley, mint, cilantro), a bit of ground cumin, 1 teaspoon cumin seedsextra virgin olive oil, pepper Wash eggplant, remove the stalk and dry it.

Cut lengthwise into four thick slices 5 mm.

Add salt and put them in a colander for an hour to lose the bitter water.

Rinse, dry and origliatele.

Bring the water to a boil in a saucepan, add salt lightly and add two tablespoons of oil.

Remove from heat and pour the couscous, stirring carefully.

Let swell for 5 minutes add the pine nuts, raisins, diced tomatoes and flavored with ground cumin, salt and pepper.

Heat the oven to 180° Place on slices of Aubergine couscous, roll them up and fermatele with a stick.

Sprinkle with Cumin seeds, place on a plate lined with parchment paper, drizzle with a little oil and put them in the oven for 10 minutes, let cool.

SHRIMP TAILS CROUTONS and FRESH GINGER with BLACK SESAME SEEDS INGREDIENTS for 12 CROSTINI: 120 g of peeled prawns, 1/2 clove of garlic, 5 g of chopped scallions, 5 g of grated fresh ginger, 5 g sugar, a teaspoon of sesame oil, a sprig of cilantro, grated 1/2 grated lemon, 3 slices of bread rack, 1 tablespoon black sesame seeds, a dl of peanut oil, salt to the mixer Passes the prawns, garlic, shallot, ginger, sugar, sesame oil, cilantro, lemon zest and a pinch of salt.

Cut each slice of bread rack into four discs with a pasta cutter to 4 cm in diameter and spalmateli with the filling.

Sprinkle them with sesame seeds and let them Brown in vegetable oil d? hot peanut.

Drain on paper towels and let cool.