Preparation

Cut the chicken into thin strips and arrange it in a large bowl. Check the carrot, pelatela and rinse thoroughly under running water. Pat dry with absorbent kitchen paper and cut into thin strips thin. Clean the celery, remove the coasts and use the less tender heart by cutting it into thin slices. Pour into bowl and season with olive oil, lemon juice, salt, pepper and mayonnaise and mix well to mix the ingredients. Meanwhile, put into the oven for 5/6 minutes at 180 degrees slices of bread, then you can smear of salad and serve immediately hot and crispy. Tip: you could serve the bruschetta as an appetizer or afternoon snack.

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• 1 Chicken (about 800 g)
• 350 g Tomatoes
• 50 g Crudo Parma (Ham)
• 1/2 glass of white vine
• 1 small marjoram
• 2 spoon of oil
• salt
• 1 garlic chopper

Preparation:

Cut the chicken, then clean and dry the pieces with kitchen paper.
At the same time cut the tomatoes previously peeled, remove seeds and cut into small pieces.

Proceed to cut the ham into strips and cleaning garlic. Then take the whole and chop with washed marjoram.

Put the ham in a frying pan with the olive oil until became brown; then add the chicken pieces to be well browned on both sides.

Then add the chopped garlic, marjoram and wine. Evaporation conclude with the chopped tomatoes and salt. The firing will continue until the meat is tender and the sauce thick.

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Preparation

Place the bread cut into slices about 1 inch thick on a wire rack over the coals; if you do not have a barbecue grill you can use your oven or even an old frying pan heated on the stove. When the bread begins to ‘toast’ (hence brustichino), that is, its color turns light brown and the surface becomes slightly crispy bread is ready. It ‘better to serve the bread is still warm, pour the oil to add salt to taste. The brustichino lends itself to be ‘completed’ in many ways: try by to rub garlic on a tomato or Plum.

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Preparation

Make the dough and let it rest covered half an hour. Prepare the filling: you soften the squash in the oven, mash the pulp, add onion, walnuts and chopped sage; salt and pepper. Roll out the dough into three thin sheets, spread the filling and give shape to the agnolotti. In a saucepan, cook a chopped shallot in plenty of butter, pour the sherry and cook a few minutes. Add the raisins softened in warm water, salt, pepper. Boil the agnolotti, toss with the sauce and serve.

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• 200 g tomatoes
• 30 g olive oil
• 1 clove garlic
• Pepper Diced 1
• 1 tablespoon capers
• 100 G Black Olives
• 3 anchovy fillets
• 1 teaspoon chopped parsley
• 6 slices apulia bread
• salt
• pepper

Preparation:
Heat the oil with the garlic and chilli for a few minutes. Add the tomatoes, anchovies, capers and chopped olives, stir and cook for another 15 minutes. Adjust salt and distribute the mixture on the slices of bread cut in half and already golden in the oven.

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