Frico con Patate e Cipolle

Mozzarella

Polpette Fritte

Cervelle de Canut

Yield: 4 servings

Ingedients

Farmer's cheese

Chives, minced

Parsley, minced

Tarragon, minced

Shallots, minced

Garlic, minced

Olive oil

Red wine vinegar

Salt

Pepper

Heavy cream

Preparation

1. 
   
   Combine all of the ingredients, except for the heavy cream. Mix well
2. 
   
   Taste and adjust seasoning. Add cheese if desired
   

Croutes

1. 
   
   Slice french bread into 3/4" thick slices. place bread on a sheet pan and bake at 325F for 30 mins. Brush with olive oil.

Chinese Scallion Bread

Ingredients

Dough
4 1/2 oz. All-purpose flour
1/2 teaspoon Baking powder
1 teaspoon Salt
3 oz. Water

All purpose flour for rolling dough, as needed
Sesame oil, as needed
1 bunch, Scallions, thinly sliced
Salt, as needed
Canola or vegetable oil for pan frying, as needed

Preparation

1. Combine flour, baking powder, and salt. With a food processor add water slowly until dough forms a ball.


2. remove dough and knead into a ball until soft. Coat the dough with a sesame oil and cover with a plastic wrap. Let it rest for 30 mins.


3. If making 2 bread divide the dough into 2 equal pieces. roll out the balls of dough into two 1/8 thick rounds.


4. Brush this with sesame oil on top and sprinkle salt, and scallions evenly, roll up the circle in to a cylinder. pinch the ends shut, wind this cylinder into a flat, round spiral. Press this to flatten and roll out to 8." diameter for one large bread


5. Heat a skillet, add oil, place cook the dough over a low heat then cover it. shake the pan occasionally, until the bottom of the bread is golden.


6. Flip the bread over and add more oil if necessary, cover and let it cook again for about 3 to 5 minutes. when done cut the bread into pie shapes wedges, serve immediately.

Salmon B.L.T.

Yield: 5 sandwiches

Ingredients
5oz. Mayonnaise
1/2 capers, chopped
Salt (to taste)
Pepper (to taste)
1fl.oz. Extra virgin olive oil
5 Salmon fillets, 4oz. each
10 slices Bacon, cooked
10 slices White bread
10 Lettuce leaves
3 Tomatoes, sliced thinly

Preparation

1. Combine the mayonnaise and the capers. Taste and season with salt and pepper. Reserve & keep refrigerated.
2. Season the olive oil with salt and pepper.

Sandwich Assembly

3. Brush each salmon fillet with the seasoned olive oil. Grill the salmon until cooked through, about
2 mins. on each side.

4. Toast the bread and spread with the caper mayo. Place 1 lettuce leaf and the grilled
salmon on 1 slice of toast. Layer with it a second lettuce leaf, 2 slices of bacon and 3 tomato. top with
slice of toast. Secure the sandwich with toothpick and cut it in half.