italian starters recipes
finger food/appetizers
rice/risotto recipes
spaghetti and pasta recipes
soups recipes
main courses recipes
single courses recipes
sweets recipes
sorbets recipes
recipes for drinks
basic recipes
preserved foods recipes
summary tables
fish recipes
vegetarian recipes
chicken recipes
beef recipes
pork recipes
gluten-free
white meat poultry recipes
lamb/sheep recipes
traditional recipes
cold dishes recipes
volovant/vol au vent
potato gnocchi recipes
recipes with egg pasta
panzerotti recipes
low calorie recipes
holyday and celebration recipes
encyclopaedia
italian cooking words
Italian cooking tools
the fish
kinds of pasta
how eat spaghetti
beef meat cuts
sheep meat cuts
pork meat cuts
other meats
guide to recipes
culinary news
Italian cuisinePromote Your Page Too
Italian Cuisine at Homeon Google+
ITALIAN RECIPES TRADITIONAL AND CREATIVE
how to make an elegant recipe for important dinner and celebration menus, recipe with pictures included in our late night menu
Back to the ingredients table
BUY ITALIAN FOOD PICTURES ON IMAGES IN ACTIONS
in a bowl mix egg, milk and beat and spread on the volovant
put into a preheated oven at F 390 (C200)
in a whisk chop tuna, anchovies and capers
add ricotta and chop again
until a soft and homogeneous mousse
take the volovants and let them cool
just before serving fill with the tuna mousse
garnish with pickled cucumbers and serve
go to the home page