Starters

The word entrée in French originally denoted the "entry" of the dishes from the kitchens into the dining hall. In the illustration from a French fifteenth-century In France, the modern restaurant menu meaning of "entrée" is the course that precedes the main course in a three-course meal; the course which in British usage is often called the "starter" and in American usage the "appetizer". It is the main dish of a meal especially in a restaurant

• TARTAR DI MANZO "An extremely simple yet delicious idea for a canapé based on one of the most iconic dishes of Piedmont's culinary tradition. Serve it on little spoons with shaved truffle, accompanied with a bubbly glass of prosecco DOC." Danilo Cortellini (4 Grosve...
• MACKEREL WITH WILD ASPARAGUS AND BUFFALO MOZZARELLA Start with the fish. To clean the fish from the gut, you need to insert scissors into its stomach and draw them towards the head. Open the stomach of the fish with scissors, remove the gut and rinse the fish in cold water...
• CAVOUR ARTICHOKES In parmesan crust Choose young and small artichokes, very tender (from Liguria) Remove the fibrous feet, peel them, clean and cook them in a large quantity of salted water for 15 minutes. Drain them at the end of cooking, then arrange the artichokes in a dish.
• BAGNA CAUDA Peel the garlic, cut the cloves and take the green bud of. Soak it some hours in cold water. Put the cloves of garlic in a small pot and cover them with milk. Bring the milk to boil (add some if necessary), till the cloves become soft and it’s easy...
• CAVIAR AUBERGINE Wash the aubergines under running cold water, then pat dry. Arrange on a baking tray lined with baking paper sheet. Cook in a oven preheated to 180 ° for at least 60 minutes (or at 160 ° for 50 minutes).
• Salad with melon, goat cheese and ham Cut the melon into small cubes then expand the ham into thin strips. Now cut in cubes the goat cheese also.
• Savoury carrots in pan Wash the carrots and boil. With a knife peel the carrots off and cut in round thin pieces. In a non stick pan, put some extra virgin olive oil. Put the carrots, season to taste with salt and pepper.
• ARTICHOKES ROMAN STYLE This is a very popular recipe in Italy, and very simple to make. We begin by cleaning the artichokes and stalks. Remove the outer leaves of the artichokes. Clean the heart with a small spoon or a knife. Leave room to put the stuffing.
• ARTICHOKES “Jewish” style Peel and chop the onion and garlic cloves. Squeeze an orange and lemon, then pour the juices in a bowl...
• AUBERGINE, PEPPER AND COURGETTE ROLLS Preheat the oven to 200°C/gas. Top and tail the aubergines and cut them lengthways into slices about 5mm thick. Brush both sides of each slice with the oil, season with salt and pepper, and bake in the preheated oven for 10 minutes.
• AUBERGINES PESTO Brush the aubergines slices on both sides with the fresh pesto and make them grilled on a barbecue for 10 minutes until they are tender, turning once. Serve hot aubergines sprinkled with pine nuts and with pesto and also green salad.
• OCTOPUS CARPACCIO WITH ASPARAGUS Scald the asparagus in hot boiling water, then cut in half and add to the carpaccio of octupus. Season to taste with vinegar, oil, lemon, pink pepper and dill.
• Ceviche of sea bass with pineapple 500 gr sea bass fillets 2 teaspoons white rum 1 tablespoon lime juice 2 spring onions ¼ vanilla pod, split and scraped 100 gr pineapple 1 tomato a few coriander leaves 2 tablespoon olive oil salt and fresh black pepper
• Peach and avocado carpaccio To skin more easily the peaches, cover them with boiling water for 1 minute. Skin and remove the stone. Slice finely and put aside.
• Small shellfish salad with basil Prepare the vegetables: cut the tomatoes in two and mince the onions in julienne (long thin strips).
• Salad with tuna After washing and drying the pepper, place in oven at 180 degrees for 15 minutes. Meanwhile wash and slice the tomatoes and Mozzarella, and drain tuna. Then put the hot peppers in an aluminium bowl covered with plastic wrap.
• A LEAFY SALAD Heat the butter, sugar and spices in a small pan until foaming. Once the sugar has dissolved, add the pecans and toss to coat. Tip onto a plate, sprinkle with a little flaky salt and set aside to cool.
• Butternut Squash Flan Roast the squash for about 90 minutes at 160 degrees. Purée when cold: add cheese, nutmeg salt and pepper to taste. Add cream, eggs and beat.
• Avocado cascade On a trip to Dresden we spent a night in the charming little Swiss town of Chur. A delightful discovery as was the hotel’s excellent restaurant. This is what I ordered and it inspired this variation. I love the way the avocado shell is used as a deco...
• Jerusalem artichokes soup with pancetta and chives Jerusalem artichokes soup with pancetta and chives. Serves 2. Fry 1 diced onion in a little oil. Add 200g peeled and diced Jerusalem Artichokes and 1 crushed garlic clove, and fry for 5 minutes.
• Zucchini fritters Very gently, wash and dry the flowers, removing the stalks. Separate the egg; make the batter with the egg yolk and the other ingredients adding two tablespoon of Italian olive oil. Whip egg white until stiff and fold into the batter.
• PANZANELLA My mother used to make this dish because it's cheap, but I love it because it tastes of summer. She used stale bread, which was baked in the oven to make it more absorbent and edible.
• Salt cold fritters Leave the cod to soak for 24 hours to remove the salt, change the water two or three times.
• GOLDEN PANCAKES FOR POLENTA Boil 1l. salt water and pepper in a large saucepan. Add polenta in rain with rosemary, and cook 5 min. stirring. Remove from heat and let cool slightly.
• Pomodorini Pesto Cherry tomatoes stuffed with pesto. Tomato and basil go hand in hand and you know this is a delicious dish to be served as an appetizer or as a side dish. Empty a dozen cherry tomatoes and fill them with pesto. Delicious and light, they will surely l...
• Caprese Salad Cut the mozzarella and tomatoes into slices and arrange them in different ways on a large plate. Add a sprinkling of salt and pepper, sprinkle with olive oil extra virgin and add a few leaves of your basil scented. If possible, place the dish in ...
• Fried mozzarella mozzarella sticks Dip the mozzarella balls in flour, with a little salt, then in beaten egg mixture; and then in breadcrumbs .
• Pestou soup 300 gms. Fresh haricot beans, 200 gms new potatoes 150 “ tomatoes, 150 “ green beans 150 “ white onions, 100 “ carrots
• Spring Roll Beef and mozzarella Method for these great spring rolls of beef and Mozza. Wash, dry and finely chop the fresh herbs. Add them to the olive oil. Mix with lemon juice, salt and pepper. Slice the mozzarella into sticks. Cover with half the marinade.