Panzanella - x 6 people ("Pan molle")

bread 600gr, 6 tomatoes, 3 onions, 2 cetrioli, basil, olive oil, wine aceto, salt.

Cut into big slices, and put it into a pot to soak cold water, for at least 15 minutes.
When it looks soft, take it with your hands, squeeze it to let water in excess slip away.
Put the bread into the soup dish with salt and olive oil, cut all the vegetables into thin slices and cover with basil.
Let it rest in the fridge for 1 hour and serve with a bit of aceto, melting well all the ingredients.

This dish comes from the peasant tradition and it's also called 'Pan molle', to recall the softness of bread and water. The bread should be the one baked into wood oven, better if homemade.

boiled meat (lesso) 300 gr, 2 boiled potatoes, 2 eggs, 1 garlic segment, 3 spoon of parmisan chees, flaour, a little of milk, moscata walnut, parsley,salt and pepper, oil

Tritate well the meat, put it into a pot with eggs, potatoes, parmisan, garlic, salt, pepper, parsley, walnut flavor and mix, dropping a bit of milk, to make it soft.
With the mix prepare small round polpette, cover them with a light dress of flour and frie them into boiling oil.

Homemade bread, garlic, tomatoes, olive oil, salt, basil

Cut the bread into big sleeves and toast them a little, to make them take a light brown color. Then prepare tomatoes: cut them into small cubes and put into a pot. Drop salt and olive olive and basil cut into small pieces. Let tomatoes rest for half an hour, and then scour gently the garlic over the bread, drop over the sauce you'll find into the pot and cover with the tomatoes cubes.

The name "crostone" comes from the ancient time and it's used to indicate homemade bread, lightly toasted cut into big slices.
This's the base of a lot of appetizer recipes, that you can change with your fantasy (or simply with the things you have in the fridge!! ;-)
First of all, prepare the bread: cut it into slices of 1,5 cm (nearly 1 inch) and let it toast a little. Then prepare the sauce or vegetables.
Cheese: mix some parmisan cheese with a smooth cheese , like robiola cheese or ricotta, add a little salt and oil, and rosmarine. Spread over the warm bread and serve immediately.
Ham (or tomatoe) and mozzarella cheese: one piece of ham covered with a slice of mozzarella, then put it into the oven for a few minutes just to let the mozzarella fuse.The same can be made with tomatoes instead of ham, putting a basil leef on the bottom. Otherwise you can mix both ham, tomatoes and mozzarella, but remember to add just a little of both: otherwise bread can soak the umidity and become like chewing gum!!
Tuna fish: mix with your robot the tune fish and some smooth cheese like robiola, add two or three small onions and some capers. It's ready in a few minutes! 
Mushrooms: cut mushrooms into small cubes and let them bake into a sauce pan with a little oil. Add some garlic and parsley, both finely cut.
When the mushrooms become soft and tender to spoon, drop a few white wine and let it steam. They're ready to be spread on the bread!

Take a sauce pan and put small butter to let it melt on the fire, then cut the onion and sage, drop them with the butter. While waiting for the onion to be cooked, wash well the chicken liver, the capers and the anchovy and cut them into pieces.
When the onion is cooked (it generally takes 5-10 minutes), drop all the other ingredients ( a part of  wine), some salt and mix together. Liver is quite fast in cooking and you'll notice it from the compactness of it.
Drop the wine and let it steam. Then, take your robot to mix all together into a very fine sauce; if you think it's to dry, just add a small spoon of olive oil. Serve warm, better if with toasted bread and orange-butter. (see the recipe at right side)