Dips
Instructions
In a bowl place the whipping cream, mascarpone cheese and a pinch of salt and mix with a wooden spoon until mixture is creamy.
The latter split into five glass terrinette, and then prepare the ingredients to add.
Drain the tuna oil preserves and coarsely break it into small pieces with the help of the Crescent.
Reduce to a fine chopped pine nuts and Walnut kernels; be firm in a saucepan filled with boiling water, eggs, eight minutes of cooking since boiling point, then Peel and chop finely.
Pitted green olives and black areas using special tool, then they also chopped more finely as possible.
Finally, wash the herbs under running water, let them drain, dry and chop.
At this point, mix the tuna to mixture of the first terrinetta, the chopped nuts to the second, chopped boiled eggs to the mixture of the third, green and black olives to the fourth and, finally, the chopped mixture of aromatic last.
Sprinkle the herbs dip with ground pepper.
---ADVICE.
Dip is a term that means sauce.
In this case, it is a variety of savory sauces for sandwiches, excellent to serve with an aperitif or as a starter along with croutons, raw vegetables and breadsticks.
Here are presented a few of the possible versions, from which to draw inspiration to prepare new and different sauces.
The choice of wine, of course, will depend on the ingredients of various dips and matching with food.
Ingredients and dosing for 6 persons
- 500 g of mascarpone
- 50 cl of whipped
- 2 eggs
- 10 green olives
- 10 black olives
- 100 g of tuna in olive oil
- 50 g of walnut kernels
- 50 g of pine nuts
- 1 sprig of parsley
- 5 leaves of mint
- 1 seedling of basil
- 1 sprig of chives
- Salt
- Pepper