Service: appetizers ready products

54066 SERVICE: GORGONZOLA CREAM CANNOLI with PICKLES to SHERRY INGREDIENTS for 6 PEOPLE 300 g enclosures for cannoli alla siciliana (find them ready in supermarkets), 200 g of mascarpone, gorgonzola cream 100 g, 200 g cream, 1 tablespoon vodka, 2-3 drops of tabasco, 50 g per type of pickle red and yellow peppers30 g capers, small, 60 g green olives with the nub, 30 g of pickled onions, 3 tablespoons butter, 3 tablespoons of sugar, half a glass of Sherry, 60 g radishes, salt and pepper.

Drained pickles with a strainer, dry with kitchen paper, then cut them into cubes of 4-5 mm; melt the butter in a pan and saucepan, pickles, spolverizzateli with sugar caramelize a minute on medium flame, stirring, add salt and pepper.

Soak with Sherry and let it evaporate, the pickles should be dry and coated with a glossy glaze.

Let them cool expanding on parchment paper.

Pour the very cold cream in a bowl and add the tabasco, mount it with an electric mixer until thick and swollen; trasferitene half in a pastry bag and refrigerate.

Divide the gorgonzola into small pieces and put it in a bowl, add the mascarpone and beat with electric mixer until a smooth cream.

Add the vodka, drop by drop, continuing to mount.

Stir the cream with a fork, with vertical movements, then refrigerate for 60 minutes.

Wash and dry radishes, flower intagliateli and immerse them in a bowl of water; refrigerate until ready to serve.

When serving add the pickles with cream cheese, stir, and spoon stuffed cannoli; decorate the ends of cannoli with tufts of whipped cream dropped from his pocket, decorated with radishes and serve immediately.

LIVER TARTLETS Heat two tablespoons of oil in a nonstick pan and saute for a minute, whole garlic clove and 200 g of chicken livers.

Add a leaf of Sage and a glass of white wine and let it evaporate, stirring often, turn off the heat, add salt and pepper, cover with a lid and let stand for 10 minutes.

Remove from pan and chop liver coarsely; remove the garlic and Sage.

Softened in cooking half a teaspoon anchovy paste and two of mustard, heat, add the chicken livers and season for 30 seconds, then let cool.

Filled with the mixture, small pastries of pasta BRISA garnish with Sage leaves.

Vol-au-vent with CHAMPIGNONS 200 g mushrooms Clean very fresh and small, remove the stem and cut into very thin slices heads; Sprinkle with the lemon juice to make them black.

Season with salt, white pepper, mayonnaise and chopped parsley, then keep in the refrigerator in a bowl covered with plastic, for 30 minutes.

When serving, stuffed the vol-au-vent, ready.

Garnish with a dollop of mayonnaise and parsley leaves.