Service: 5 QUICK APPETIZERS with LEFTOVERS

54072 service: 5 QUICK APPETIZERS with the LEFTOVERS are valuable because they save time (already cooked), constitute a nice savings and, more importantly, stimulate imagination and creativity (ingredients for 4 people).

FRIED RAVIOLI with TOMATO SAUCE Saute 1 tablespoon frozen chopped onion in 2 tablespoons olive oil in a large saucepan.

Add 200 g tomato sauce, add salt and Cook 10 minutes, soft focus, stirring often.

Season with pepper and a tablespoon of balsamic vinegar, stirring.

Heat, meanwhile, in a large skillet, 3 cups of peanut oil, without smoking it.

Spread on paper towels advanced ravioli are good ravioli stuffed with lean meat or meat, topped with tomato sauce and melted butter.

Pat dry and FRY in oil, 30 seconds on each side.

Drain on paper towels, sprinkle the pretzels, pepateli and deliver on four veiled dishes of tomato sauce.

Complete with pepper and chives.

MINI ROAST MUSTARD TARTAR Clean with kitchen paper (a piece of roast veal, of roast beef, Turkey Breast, pork loin, about 200 g, well chilled.

Carefully remove the fat and nerves, if present.

Chop the meat into pieces in a robot, without mincing it too, with 20-30 g of pickled capers, 2 anchovy fillets in oil and lemon juice driven little since.

Pour the mixture into a bowl.

Stir in chopped 1 teaspoon mustard and stir.

Place on a plate a pasta about 5 cm in diameter.

Pressatevi in a quarter of a chopped and remove the cutters.

Repeat for other 3 plates.

Tartar decorated with slices of radish, capers and parsley leaves.

Serve with a drizzle of extra virgin olive oil and pepper; serve.

LIVER KEBABS with SAGE cut in squares approximately 200 g calf's liver or butter on a griddle.

Sprinkle the pieces with lemon juice and let stand 5-10 minutes.

Cut into cubes 100 g of bacon.

Clean with paper towels moistened leaves 4 sprigs of Sage and diced cut the bread crumbs 4 slices of bread.

Stick with 4 wooden skewers, alternating.

Align the skewers on a plate lined with parchment paper.

Brush on both sides with 2/3 tablespoons melted butter.

Run the oven under the grill until the bacon begins to Brown.

Serve on a bed of mixed salad, garnished with lemon wedges and sprigs of fresh Sage.

CHICKEN and ham SALAD from Clean skin and fat of the leftover roast chicken or boiled (you can also use leftover chicken breast grilled or pan-fried).

Retrieve the pulp and diced setting (approx.

25-30 g per person).

Put them in a bowl and add equal weight of shoulder ham, one slice, cut into cubes.

Add 4 celery sticks, green clean, washed and cut into rings.

Add in the Bowl a Green Apple, peeled, cored and cut private small dice.

Dress the salad with 80 g of mayonnaise 2 tablespoons diluted with cream.

Season with a generous ground pepper and a few drops of tabasco.

Keep in refrigerator until ready to serve.

4 beautiful place lettuce leaves on 4 plates and put it over the salad.

Garnish with tomato segments.

MINI SOUFFLE of fish and HERBS Cleaned well from skin and bones leftover fish, big or medium, baked, boiled or grate (you need about 120 g of pulp).

Puree the pulp with 2 eggs, 200 ml of cream and 30-40 g grated Grana Padano cheese.

Pour into a bowl and season with salt, pepper, nutmeg and 2 spoons and chopped herbs (parsley, basil, marjoram and mint leaves).

4 small buttered soufflè molds of porcelain.

Pour in the mixture and bake at 200°, until the mixture is puffy and Golden (25 minutes).

Place stencils on 4 individual plates and pour over preparing a sauce made with 4 tablespoons melted butter, a teaspoon of lemon juice and a tablespoon of chopped herbs.

Decorate with whole spices and serve immediately.