Service: 5 QUICK WAYS to STUFF the RAW VEGETABLES

53057 service: 5 WAYS to EXPRESS STUFF the RAW VEGETABLES to prepare the vegetables: slightly Salted tomatoes and cucumbers after they have been emptied; turn upside down and let them rest for at least 10 minutes so that they lose their water, then dry them with kitchen paper.

Sprinkle Zucchini with lemon juice, inside and outside and let them rest for 10-15 minutes.

Put chopped onions, but not yet dug into a bowl and cover with vinegar, let them rest for at least 15 minutes, then rinse several times with cold water.

This procedure is not necessary if you like the flavor of raw onions.

RUSSIAN SALAD TOMATOES Washed and dried San Marzano tomatoes, 4 ripe but firm and cut them in half vertically.

Scavateli, gaining almost all the pulp and seeds removed.

Squeeze the pulp very well with paper towels, then chop finely with the Crescent and place it in a bowl.

Join 4-5 basil leaves and chopped 40 g gherkins cut into rings.

Add salt, pepper and incorporated 200 g of Russian salad ready; stir gently and fill the tomatoes with the mixture.

Garnish with dollops of mayonnaise, basil leaves and chopped gherkins.

CUCUMBER SOUR CREAM Wash 4 fresh cucumbers and not too large, vertically incideteli with rigalimoni, removing some strips of Peel.

Cut them in half, vertically, slightly scavateli eliminating completely the seeds.

In a bowl mix 200 g of fresh asparagus, cheese with a tablespoon of yogurt, one of vodka, a little extra virgin olive oil, fennel, chopped, salt and white pepper.

Transfer the cream in a pastry bag with a star nozzle and spremetela in the cucumbers.

Complete with fennel sprigs and strips of pickled red peppers.

TUNA with ONIONS and raisins Peel and wash 8 small oval onions of Tropea, remove a CAP, vertically, and scavatele with a small knife, leaving intact a small outer layer.

In food processor, chop the pulp removed and the caps with 150 g of tuna in oil; Add a tablespoon of extra virgin olive oil, chopped parsley, 20 g of sultanas soaked and squeezed, salt and pepper.

Brush with extra virgin olive oil the insides of bowls of onion, add salt, pepper and stuffed with tuna mixture.

Peel a ripe tomato and cut the flesh into cubes.

Sprinkle the pretzels, pepateli and deliver on the filling.

Garnish with raisins and parsley leaves.

ZUCCHINI with ANCHOVIES and BREADCRUMBS washed and checked 8 Zucchini small and endearing.

Remove a CAP and svuotatele leaving a small layer of flesh stuck to the Peel.

Reduce the pulp removed and diced caps of 4-5 mm.

Put them in a bowl with 8 anchovy fillets in oil, cut into small pieces and 2 tablespoons pine nuts.

Saute 30 seconds 3 tablespoons bread crumbs, strengthens and coarsely crumbled, with 3 tablespoons of olive oil in a nonstick frying pan; season with oregano dry and pour into the bowl together with the cooking oil, mix and fill Zucchini dug.

Decorated with fillets of anchovy, olive washers stuffed with peppers and pine nuts.

PEPPERS with EGGS washed and dried 4 green chilies, sweet but not too small.

Cut them in half vertically, the petiole.

Clean the inside, removing seeds and pith with a Pocket knife, ungeteli inside with extra virgin olive oil and sprinkle the pretzels.

6 hard boil eggs, raffreddatele and Peel.

Separate the egg yolks from the whites, chopped them coarsely with a Crescent and deliver in peppers; get down on it, the egg yolks, pushing them into a thick mesh strainer with the back of a spoon.

Garnish with caper berries.