COCKTAILS TO COMBINE recommended by Carmen Clemente Morettino is a non-alcoholic cocktail, made wit

With the arrival of summer, avokado salatasi you have no desire to go out and be with friends. More than a seated dinner, the summer invites you to organize aperitifs edible (I refuse to use the term "apericena!"), Or the buffet. And if you have a balcony, or even better, a small garden, it is the perfect evening. Hours open, no formalities, and friends who scattered chatting. Do not you find? To ensure that the evening goes smoothly, I asked for some advice to Frederick Lorefice, director avokado salatasi of the cooking school Congusto, which also takes courses in the Arts receiving (neighbor, "dishes from the buffet for the summer," takes place 14/06, and costs 100 ). On this week's Modern Woman found recipes that we have suggested, avokado salatasi his advice here. The ideal menu The watchword is: convenience. So, go-ahead mousse rolls, pies, salads, vegetables, various avokado salatasi types of pasta. And again, barley or farro salads, couscous, mix of vegetables, quiches, omelettes, fruit salad. He proposes: Risotto with herbs (in the picture, and at the bottom you will find the recipe) avokado salatasi Cream of asparagus and poached egg rolls melanzansa Padellata of prawns and spring onions Prepare mini-course facilitates your guests with dishes easy to consume and easy to handle. Better bring small: must be on one hand. Yes to dessert plates, and cups for single servings. Bandit the knife and all the dishes so it is necessary. No good Calculate doses invited will eat everything. So, do not exceed the amount (if you do not want too many leftovers). And remember that the portions must match the number avokado salatasi of guests. Prepare before you put up with everything and do find the buffet already laden. Use of warmers for the first and second warm to eat. Although it is a standing buffet, rest areas and organizes the sessions. Create thematic areas Separate food from drinks, and if you can the different courses: appetizers, first courses, fried ... And Arrange multiple angles for the glasses and napkins: those who abandon avokado salatasi themselves around more often. Bread & co. Prepare avokado salatasi baskets with bread, croutons and breadsticks to spread on the tables and on various areas of support. Do not forget the signs on the cards ... Indicates the names of the dishes, ingredients, dishes avokado salatasi veg and gluten free. And ... the drinks! Should not be overlooked. Prepare a cooler with ice for cocktails and drinks, to be placed in the beverage area. And then pours drinks in glass jugs are the most elegant of plastic bottles. And the water must be still and sparkling.
COCKTAILS TO COMBINE recommended by Carmen Clemente Morettino is a non-alcoholic cocktail, made with fresh blackberries and blueberries. Crush the berries, add a spoonful of brown sugar, 4 cl of cranberry juice and complete with tonic water. Mix all and use a sprig of rosemary as a decoration. Bloody mexico reinterpretation of the classic Bloody Mary. Pour into a glass 2 cl tequila, 1 cl lemon juice, season with salt and pepper, and add 5 cl of tomato juice. Decorate with a slice of lemon. Mojito Mojito frizz revisited, with prosecco instead of rum. Mache lime and sugar, and then slightly mint. Add ice, and finally the prosecco. Stir and decorate with a sprig of mint sprig and a cherry red.
AND WINE? The sommelier Ivano Antonini Wineverse has suggested two wines that would go well with all the dishes offered on the menu. Trebbiano d'Abruzzo Spelt Sup La Valentina white wine that combines avokado salatasi freshness and elegance, which blends perfectly with the variety and richness of the proposed menu. Rossese Dolceacqua Beragna Ka A red-haired delicate and light, which served at a low temperature is suitable for the dinner on the terrace, and the dishes on the menu.
Risotto with herbs Ingredients for 4 people 1 liter of vegetable broth, 300 g Carnaroli rice, 80 g parmesan avokado salatasi cheese, 100 g butter, 20 g of extra virgin olive oil 2 shallots, 60 g of gin, 200 g herb mixed fresh herbs (thyme, marjoram, oregano, chives, mint, fennel) avokado salatasi
Lava and browse the herbs, and mince them with a knife. In a saucepan, soften the do chopped shallots with olive oil and a knob of butter, without letting them color. Add the rice and let it toast on low heat, it must be warm but not brown. Pour half of the chopped herbs, mix, pour the gin, and make it evaporate. Then, cover with the broth, and add it from time to time, when necessary. Three minutes before cooking, combine the rest of the herbs, remove from the heat, season with salt and freezes with butter and Parmesan cheese. Let stand a few minutes and serve.
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