I like doing things in the theme, too bad that lately there are too many "parties" and I can not get organized as I would, but for this Italy is just a little something to toast to you and then
Brindisi tricolor
With a little imagination you could make endless cocktail but I went on the simple and straightforward.
Ingredients:
Green Glass
3 / 10 of mint syrup
7 / 10 of water or milk
Sheker the ingredients together with ice cubes (which are served on glass).
cup white wine or sparkling white
cup red
3 / 10 of strawberry syrup
4 / 10 orange juice
3 / 10 pineapple juice
Combine ingredients, mix and serve in the glass.
fast balls of cheese to achieve. For the green you could also use the chopped chives or parsley and red pepper, tomato or chopped very fine, I went on the simple and the result, not only aesthetically pleasing, it was also very good.
Have a nice day to whoever wants to make a trip out of town or simply want to enjoy a bit of relaxation for this long weekend. I'll be back tomorrow with a patriotic candy:)
Bon bon tricolor
6 tablespoons ricotta at least 2 days (must be dry, drained from the whey)
2 tablespoons mascarpone cheese 4 tablespoons
not too finely grated
Salt, pepper, chopped pistachios
4-5 slices of salami
Procedure:
1) In a bowl with a fork along with the mascarpone cheese, add a Part of the grated cheese, a pinch of salt and pepper
2) With the help of hands moistened to form the balls that are soft but not too
3) Divide the balls into 3 parts: one part roll it in granulated or powdered pistachios, some grated cheese and roll it into the red chop in a food processor or better with a knife slices of salami on which to roll the balls of ricotta
4) Let cool in refrigerator until ready to serve
These finger foods are a bit more laborious to do, but if like me take you to other spinach can amortize the time. La Brisa is much good, now I have bought several molds and I can get different types of tarts. The flavor of red mousse was good but did not make me mad, to get a color similar to red I had to abound with the extract of tomato, perhaps it would be better to make a pepper cream or something else.
Ingredients:
For the pasta brisa
200 g flour 00
100 g soft butter
25 ml of water
A pinch of salt
For the mousse green
Ricotta Spinach
Sale
Nutmeg
For the white mousse
Ricotta Parmesan or grated parmesan cheese Salt
For the mousse red
Ricotta
Sale
Tomato Extract
Pepper
Procedure:
1) A bowl add the flour, salt, butter cut into cubes. Working with your fingertips until you get to shred a compound
2) Add water and mix until a dough is smooth and soft
3) Let it sit, wrapped in plastic wrap, in refrigerator for 1 hour
4) Take the dough, enlarge to form a thin sheet and cut an average of the squares in line with the special molds.
5) With a fork, prick the base so it will rise during cooking
6) Place in a preheated oven at 180 degrees for 15 minutes. Churning out the baskets and let them cool before using
7) Insert a mousse cake at a time into the syringe and fill the tarts
8) Let them rest in the refrigerator before serving
For the mousse Green
Boil the spinach in a little water. Let them cool, well-drained, leaving at least an hour on a sieve, so as to lose the excess water. Chop with a knife crescent very thickly. Put the spinach in a bowl and work it with some cottage cheese (not much, the green of the spinach should prevail). Adjust salt and add a pinch of nutmeg.
For the white mousse:
In a bowl with ricotta a pinch of salt and grated cheese.
red For the mousse:
work ricotta in a bowl with a pinch of salt and tomato paste until you get a color. If you prefer you can use instead of the extract, ketchup.
