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INGREDIENTS: For two people

2 tomatoes, 80 gr. tuna in oil of excellent quality, 6 gherkins, 1 onion, 2 heaping tablespoons of mayonnaise, 1 teaspoon mustard is, 2 slices of sliced \u200b\u200bbread.

PREPARATION:

Cut the tomatoes and remove the cap and empty them well with salt inside and place them upside down waiting for a while that would release the water. Meanwhile in a bowl let the tuna after it crushed, cut into small diced cucumbers and onions and add to the bowl also incorporating the mayonnaise and mustard. Gently stir the mixture well and inseriamolo, filling, tomatoes. Appoggiamoci a slice on a plate of sliced \u200b\u200bbread after toasted or grilled, and stuffed tomatoes on back.

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TOMATOES STUFFED EGGPLANT ROLLS IN RICE. COLD PASTA

INGREDIENTS for 4 people: 200 gr

. rice, 2 long eggplants, 2 onions, 1 red pepper, 3 tablespoons grated Parmesan cheese, a smoked cheese, 12 slices of ham, vegetable broth, olive oil, salt.

PREPARATION: Slice the eggplant

for long ensuring that they are brought out 12 slices, season with salt and let stand with care so that spurghino their water, just ready to dry them well and fry in oil, let it rest. Rondelline to reduce the onions and peppers into small pieces, fry now for about 10 minutes, we combine the rice with broth and bagnamolo, adding slowly and gradually, reaching the cooking for about one quarter of an hour, at the end season with salt and add the Parmesan cheese, mix well and let cool. When it is cold add half smoked cheese into small pieces and stir. Elongated form now twelve balls and wrap in a slice of ham then cooked in a slice of eggplant. Accommodate the rolls in an oiled baking dish, sprinkle everything with the rest of the grated cheese and smoked cheese, now, put everything in the oven and grill for about ten minutes. Serve hot. I've served with a fresh Grillo di Sicilia: perfect.

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DANY

INGREDIENTS: 4 people

400 gr. of mezzepenne, 50 gr. capers in brine, 150 gr. anchovy fillets in oil, 150 gr. pitted green olives, 200 gr. of cherry tomatoes, chopped 5 basil leaves, 200 gr. buffalo mozzarella, diced 2 tablespoons extra virgin olive oil, salt.

PREPARATION:

Cook pasta in salted water, when they reached the ideal cooking al dente, drain and cool in cold running water and set aside. Cut the tomatoes into four layers and put them in a bowl, combine the capers, olives cut in half, the accughe broken into small pieces, mozzarella, basil, drizzle with oil and a pinch of salt. Let stand for a few minutes and then add the pasta to all previously set aside. Ready to be served fresh, it will present deliciously fragrant and tasty.