A Lot Of Pressure In Lower Stomach

SEAFOOD STARTERS SEAFOOD STARTERS

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COLD CREAM SALMON:

Ingredients for 4:

1: large, ripe avocado possibly

2:2 lemons

3:50 gr of smoked salmon (you can also find pre-sliced)

4: salt

Preparation:

squeeze lemons, avocados in half, then open , remove stones and carved the flesh.

blend the flesh with the lemon juice, 50 cl of cold water, salt.

salmon, finely chopped (julienned for instance).

then divide the cream into 4 bowls and garnish with the salmon.

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anchovies, SUMMER

Ingredients for 4:

1:4 slices of homemade bread, or (at your preference).

2:1 clove of garlic

3: olive oil

4:400 grams of ripe figs

5:6 anchovy fillets in oil

6:1 fresh onion

Preparation:

toasted bread and then rub it with garlic, then sprinkle with a little oil.

then peel and chop the figs in a food processor with the anchovies. Spread the mixture on the slices of bread and then sprinkle with chopped spring onion or however you like.

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BRUSCHETTE mussels and clams :

bruschetta Ingredients for 6:

1:6 slices of rustic bread

2:30 clams

3:24 mussels

4: some sundried tomatoes in oil

5:1 clove of garlic

6:1 glass of white wine (dry)

7: bay leaf peppercorns

8: olive oil, parsley, salt and pepper.

Preparation:

in a very large pan do well to open mussels and clams and a clove of garlic cut into slices.

then remove the shells from shellfish collect them in a bowl, season with salt and pepper oil, chopped tomatoes.

lightly toasted bread, distribuitevi over the tomatoes and seafood, then garnish with chopped parsley.

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CROUTONS WITH BOTARGO:

Ingredients for 4:

1:1 roe 150 gr

2: olive oil extra virgin

3: fresh basil

4: white pepper

5: a few slices of toast

Preparation:

bottarga peeled and cut into thin slices, arrange the slices in a bowl, season conolio basil and pepper.

cook for 30 minutes after which you have or garnish the toast warm.

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"by the great partisan "