Appetizer ham (antipasto al prosciutto)

APPETIZER HAM A00025 MELON TROPHY INGREDIENTS for 4 PEOPLE 1 carrot, 1 courgette, 1 rib of celery, 1 small leek, 2 tablespoons oil, 1/2 nut, 4 slices of ham, 1 melon, lemon juice.

Peel and cut into cubes a carrot and Courgette.

Cut into slices a rib of celery and a small Leek.

Fry them in a pan with two tablespoons of olive oil.

Sbriciolatevi over half nut, add a few tablespoons of water and simmer gently for 15-20 minutes.

Then levateli from heat and let them cool.

Meanwhile halved four slices of prosciutto crudo, cone-shaped roll them up (if you need to fix them with a stick to prevent prevent unraveling).

Cut into 2/3 height of a melon, with a zigzagging incision, so that by removing the loose end, the other is scalloped.

Empty the melon seeds and the pulp with a spoon.

Vegetables scented with a splash of lemon, then suddividetele in cones of prosciutto crudo and infilateli in melons so they remain standing as a bouquet of flowers.

Serve.

GRAPEFRUIT CAPRICIOUS INGREDIENTS for 4 PEOPLE 2 carrots, Zucchini, 2 2 ribs of celery, 2 different colored peppers, 2 slices of mortadella, lemon, olive oil, salt, pepper, 4 grapefruit, bacon or ham to decorate.

Reduce to two carrots and two julienne Zucchini.

Cut to match two ribs of celery and two different colored peppers.

Cut fillets two slices of mortadella and mix all other ingredients in a bowl, condendoli with a vinaigrette of lemon, olive oil, salt and pepper.

Remove the cover to 4 grapefruit making a zig zag cut, so that the fruit remains scalloped.

Svuotateli from the pulp doing well careful not to ruin the peel and Peel some clove to live, then cut into tiny pieces that join to the salad.

Mix well and split the preparation in Grapefruits.

Decorate as desired with a slice of bacon or ham.

Serve.

MAZURKA TOMATOES INGREDIENTS for 4 PEOPLE 4 tomatoes, salt, 200 g of spinach, 100 g of mortadella, 2 slices of speck from 40 g each, 8 quail eggs, balsamic vinegar, olive oil.

Remove the cover to bei 4 tomatoes all alike, making a zig zag cut, deckle edges of tomatoes.

Then svuotateli with a teaspoon, remove the seeds and cut 1/3 of the pulp to check.

Salted tomatoes and place them upside down to lose water for 1 hour.

Wash well and boil 200 g of spinach with the only water left from washing and a pinch of salt.

Meanwhile, cut into cubes a slice of mortadella from 100 g, 2 slices of speck from 40 g one and add them in a bowl with the tomato lightly salted flesh.

Hard boil for 3 minutes 8 quail eggs, then let them cool under running water and Peel, coarsely tritandole.

Drain and squeeze the spinach cooked, let them cool, tagliuzzateli and add them to the rest, along with quail eggs.

Sprinkle with a few drops of balsamic vinegar and seasoned with a little olive oil.

Dry inside tomatoes and fill with the salad.

Serve.