COLD SUMMER DINNER
Cold summer dinner: delicious recipes to prepare in advance and keep in the refrigerator until ready to serve them. In this collection you will find cold appetizers, cold first courses and even cold second courses, you can prepare them in advance in the morning so that then in the evening when you come back you will find dinner ready. Now let's see which recipes to prepare to prepare a cold summer dinner and if you try them let me know. Cold grilled zucchini rolls are excellent to serve not only as a main course but also as an appetizer.
Ingredients
2 zucchini2 slices chicken breastsalt to tasteextra virgin olive oil to taste100 g cream cheese (Philadelphia type)rocket to taste3 slices avocado (or cucumber)soy sauce to taste
Preparation
Let's start preparing the cold grilled zucchini rolls, first slice the zucchini with the help of a potato peeler or mandolin, heat the grill pan and when it is hot, grill the zucchini slices on both sides and keep them aside. Grill the chicken breast slices as well, then cut it into small pieces, pour it into a dish and season it with salt and oil. Place the cling film on the surface, arrange the slices of grilled zucchini in an orderly manner to form a rectangle and add salt. Spread the cream cheese on top of the zucchini, on the lower half add rocket, chicken breast, and avocado or if you prefer cucumber, add soy sauce or alternatively season with salt and oil. With the help of cling film, roll up and form a tight roll, close with cling film and place in the refrigerator for at least 30 minutes. Take the roll and cut it into slices of about 2 cm and serve.
Bresaola rolls are an easy appetizer to make and without cooking and they are delicious. I served the bresaola rolls on a skewer and I put 3 swivels on each skewer.
Ingredients
12 slices of bresaola1 mozzarellacream cheese to tasterocket to taste1 pinch pepper
How to prepare bresaola rolls
Let's start preparing the bresaola rolls, Cut the mozzarella into thin slices. Place a slice of bresaola on a cutting board and spread the cream cheese on top with the help of a spatula or knife. Add rocket leaves and on one side a slice of mozzarella. Sprinkle with pepper Starting from the left where you have placed the slice of mozzarella, start rolling the slice of bresaola. Proceed in this way with the other slices of bresaola, to prepare 2 skewers you need 3 slices of bresaola. Take 3 rolls of bresaola and insert a toothpick first and then also the second toothpick. With a knife, cut the rolls in the middle of the two toothpicks. Now the bresaola rolls are ready to be served.
COLD TOMATOES STUFFED WITH TUNA
Ingredients
250 g Pachino tomatoes100 g cow's milk ricotta80 g tuna in oil50 g Taggiasca olives10 g capers (plus other optional ones to decorate)
How to prepare tomatoes stuffed with tuna
Let's start preparing the cold tuna stuffed tomatoes, wash the tomatoes, cut them in half and remove the inside of the cherry tomatoes, using a digger or a knife. You can use the removed part to make a pasta sauce, do not throw it away. Then arrange the hollowed-out tomatoes in the serving dish. Pour the tuna drained from its oil into the blender glass, olives, and capers, blend everything to obtain a cream. Pour the ricotta into a bowl and add the freshly prepared tuna, olive and caper cream. Mix well to obtain a well-homogeneous ricotta tuna cream. Fill the tomatoes with the help of a teaspoon or a pastry bag if you go better, if you like you can add a caper or an olive depending on what you prefer. Place the cold tuna stuffed tomatoes in the refrigerator for at least 6 hours before serving.
Cold summer dinner: delicious recipes to prepare in advance and keep in the refrigerator until ready to serve them. In this collection you will find cold appetizers, cold first courses and even cold second courses, you can prepare them in advance in the morning so that then in the evening when you come back you will find dinner ready. Now let's see which recipes to prepare to prepare a cold summer dinner and if you try them let me know. Cold grilled zucchini rolls are excellent to serve not only as a main course but also as an appetizer.
Ingredients
2 zucchini
2 slices chicken breast
salt to taste
extra virgin olive oil to taste
100 g cream cheese (Philadelphia type)
rocket to taste
3 slices avocado (or cucumber)
soy sauce to taste
Preparation
Let's start preparing the cold grilled zucchini rolls, first slice the zucchini with the help of a potato peeler or mandolin, heat the grill pan and when it is hot, grill the zucchini slices on both sides and keep them aside. Grill the chicken breast slices as well, then cut it into small pieces, pour it into a dish and season it with salt and oil. Place the cling film on the surface, arrange the slices of grilled zucchini in an orderly manner to form a rectangle and add salt. Spread the cream cheese on top of the zucchini, on the lower half add rocket, chicken breast, and avocado or if you prefer cucumber, add soy sauce or alternatively season with salt and oil. With the help of cling film, roll up and form a tight roll, close with cling film and place in the refrigerator for at least 30 minutes. Take the roll and cut it into slices of about 2 cm and serve.
Bresaola rolls are an easy appetizer to make and without cooking and they are delicious. I served the bresaola rolls on a skewer and I put 3 swivels on each skewer.
Ingredients
12 slices of bresaola
1 mozzarella
cream cheese to taste
rocket to taste
1 pinch pepper
How to prepare bresaola rolls
Let's start preparing the bresaola rolls, Cut the mozzarella into thin slices. Place a slice of bresaola on a cutting board and spread the cream cheese on top with the help of a spatula or knife. Add rocket leaves and on one side a slice of mozzarella. Sprinkle with pepper Starting from the left where you have placed the slice of mozzarella, start rolling the slice of bresaola. Proceed in this way with the other slices of bresaola, to prepare 2 skewers you need 3 slices of bresaola. Take 3 rolls of bresaola and insert a toothpick first and then also the second toothpick. With a knife, cut the rolls in the middle of the two toothpicks. Now the bresaola rolls are ready to be served.
COLD TOMATOES STUFFED WITH TUNA
Ingredients
250 g Pachino tomatoes
100 g cow's milk ricotta
80 g tuna in oil
50 g Taggiasca olives
10 g capers (plus other optional ones to decorate)
How to prepare tomatoes stuffed with tuna
Let's start preparing the cold tuna stuffed tomatoes, wash the tomatoes, cut them in half and remove the inside of the cherry tomatoes, using a digger or a knife. You can use the removed part to make a pasta sauce, do not throw it away. Then arrange the hollowed-out tomatoes in the serving dish. Pour the tuna drained from its oil into the blender glass, olives, and capers, blend everything to obtain a cream. Pour the ricotta into a bowl and add the freshly prepared tuna, olive and caper cream. Mix well to obtain a well-homogeneous ricotta tuna cream. Fill the tomatoes with the help of a teaspoon or a pastry bag if you go better, if you like you can add a caper or an olive depending on what you prefer. Place the cold tuna stuffed tomatoes in the refrigerator for at least 6 hours before serving.
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