Aperitif at Antonellina

Preparation:

Preparation: First finger: roll out the slice of sandwich bread with a rolling pin, fill with a slice of caciocavallo cheese, form a cannolo, dip it first in the beaten egg and then in the sesame seeds, then fry in boiling seed oil. Second finger: fry the aubergine slices in seed oil, season with salt, fill with diced mozzarella, form rolls, sprinkle with tomato purée seasoned with oil, salt and basil and finish cooking in the oven; sprinkle with the parmesan cheese cut into flakes and serve. Third finger: peel the potatoes, cook them in boiling salted water, mash them, mix them with a yolk, grated parmesan cheese, chopped basil and then fill a buttered mold with the mixture obtained.