Stuffed zucchini

Vegetarian stuffed zucchini is a delicious and light dish to prepare with round zucchini. To stuff them I used the inside of the same zucchini, bread, cheese and capers and to perfume parsley and marjoram. These particular zucchini lend themselves to many different fillings such as meat, tuna, ricotta, prosciutto and cheese, but always trying to use the pulp to prevent it from being thrown away. They have a very delicate flavor and it is up to you to decide whether to leave them light or make them more succulent. If you want a firmer filling in this recipe, you can add an egg. Of course you can replace the fontina cheese with any soft cheese. Also try the side dish of baked zucchini.

INGREDIENTS

QUANTITY FOR 4 ROUND ZUCCHINI

 round zucchini 4

white bread crumbs 80 g 

fontina cheese 70 g 

grated Parmesan cheese 30 g 

Capers 30 

Onion 

half milk 3 tablespoons 

extra virgin olive oil 2 tablespoons 

parsley 

marjoram 

breadcrumbs

PREPARATION

Wash the zucchini, cut the upper shell and empty them with the help of a digger leaving a fairly thin thickness. Cook the zucchini in boiling salted water for about 6-7 minutes. Drain them in very cold water and then let them dry upside down. Meanwhile, cut the pulp of three zucchini into small pieces. Brown the thinly sliced onion in oil, add the pulp of the zucchini, add salt and cook over high heat. Then lower the heat and cook for about 10 minutes. Put the cooked pulp in a bowl and add chopped parsley and marjoram and capers. Dice the fontina cheese and chop the bread in the mixer. Mix the zucchini pulp, fontina cheese, bread, Parmesan cheese and milk and season with salt. Fill the zucchini with the filling and sprinkle with breadcrumbs, then bake them in a preheated oven at 180 C degrees for about 30 minutes. 

PRESERVATION

You can store stuffed zucchini in the refrigerator for 1-2 days, inside an airtight container.

 

Tomatoes Stuffed With Rice

Tomatoes stuffed with Roman rice are a classic of the Lazio tradition. They are extremely succulent and tasty, but also healthy together with seasonal vegetables: they satiate without weighing them down! In fact, they have only 260 calories per serving and a lot of Mediterranean flavor! They are an easy recipe that can also be eaten by those who practice a vegetarian or vegan diet. Tomatoes stuffed with Roman rice are a hot or cold first course, but also an excellent appetizer to be enjoyed with a fresh glass of wine for a summer dinner or a lunch with family or friends.

There is no shortage of types of tomatoes to experiment and decline in many summer recipes, fruits with a classic intense red and staple food of Mediterranean cuisine. There is tomato sauce, sauce or salad but, there is also the perfect one to prepare tomatoes stuffed with Roman rice, such as round coppery tomato. If you ripen at the right point, just flavor the tomato pulp only with extra virgin olive oil, garlic, parsley and mint.

Tomatoes stuffed with Roman rice: the classic recipe

Ingredients

12 coppery tomatoes

12 tablespoons rice

3 mint springs

1 bunch parsley

2 garlic clove

extra virgin olive oil

salt

Pepper

Preparation

Wash and dry 12 medium-sized ripe coppery tomatoes. With a knife, cut the top cap of each tomato to about 2/3 of its height, then empty it of seeds with the help of a teaspoon to avoid piercing it. Transfer the inside of the tomatoes into the glass of the blender and blend it until you get a very homogeneous puree; Pass the tomato puree through a sieve to remove the seeds and then pour it into a bowl. Peel 2 cloves of garlic, remove the central core; wash the mint and parsley, remove the leaves and chop finely together with the garlic. Add the aromatic chopped tomatoes, add 3-4 tablespoons of extra virgin olive oil, salt rule, pepper and mix very well, so that the flavors blend. Add 12 tablespoons of rice to the puree, stir and let restand for 60 minutes in a cool place. Meanwhile, line a baking sheet with wax paper or wet, wrung out baking paper. Fill the tomatoes with rice with sauce, arrange on each the cap you removed and transfer them to the pan; season with 4-5 tablespoons of extra virgin olive oil and bake them in a preheated oven at 180 ° C for about 45 minutes. Remove the tomatoes stuffed with Roman rice from the oven, let them cool and serve. If you like, you can bring them to the table even cold.

 

Ready to give your meals a bold Mediterranean twist?

SAUCE ALL'ARRABBIATA: HOW IS IT MADE?

It is the first to think of for spaghetti with friends, perfect for those who love spicy or for those who want to give a tasty boost to everyday dishes ... It is the sauce all'arrabbiata: easy and quick to prepare and very tasty. Its bold note, given by the chili, makes this condiment ideal for any occasion. Whether it's a lunch at home, an improvised spaghetti or, simply, a meal to take to work, the goodness of this sauce will never disappoint you. Today I reveal my secrets to prepare a perfect arrabbiata sauce. In addition, I will give you some tips on how to use this seasoning for less classic recipes than the beloved spaghetti. 

The traditional recipe

First, wash the chili pepper and then open it and remove all the seeds inside. After cutting it into small pieces, prepare a pan and pour a drizzle of Traditional Olive Oil. Add a clove of garlic and chili. Sauté these ingredients for about a minute, taking care to stir continuously and not to burn the garlic. When the sauté is ready, add the tomato pulp and a little water, if necessary dilute the sauce. At this stage, remember to add a pinch of salt and don't forget to stir the sauce often during cooking. Cover the sauce with a lid and cook over low heat for about 15 minutes. Now it is ready to season a plate of pasta.

As you know, I love tradition, but I do not give up giving a personal touch to classic recipes. It is no coincidence, in fact, that I decided to revisit the typical recipe of the Arrabbiata sauce to transform it into a unique delicacy: the scent of anchovy paste goes perfectly with the spicy, but gentle, flavor of the red peppers. This is the secret of my Arrabbiata sauce, irresistible and above all ready-made. Having a ready-made sauce in the pantry is ideal for not missing a rich and tasty dish on days when you are in a hurry and you do not have time to get in the kitchen or, simply, for all those times when you just want someone else to think about dinner... My Arrabbiata sauce is ready! Heat it and add it to the pasta al dente to satisfy your desire for a good dish, at home, in no time and without effort.

Why is chili pepper spicy?

Did you know that the arrabbiata ''rage'' sauce is so called because, being spicy, those who eat it find themselves having a crazy face as when they are angry? In fact, in Rome (birthplace of this condiment) any food cooked in a pan based on oil, garlic and chili is defined, in fact, angry (for example angry broccoli).

Why does chili pepper pinch? Capsaicin is the substance responsible for its spicy flavor, an organic compound present both in the fruit and in the seeds that gives chili pepper this unique characteristic. Each chili pepper, moreover, is different from the other and in fact depending on the quantity and variety used we can feel different intensities of spiciness. Even small dosages of capsaicin cause the typical burning sensation that is perceived while enjoying products containing chili pepper. This "stress" causes a rapid release of adrenaline that gives a boost of energy to the body.

Massimo Montanari, considered one of the greatest food historians at an international level, states: "Sauces, are added – better would be to say: they combine – to the main ingredient (pasta or meat, rice or fish) but they are neither "accessories" nor secondary: they have, on the contrary, a decisive importance in defining the specific character of the food."

The arrabbiata sauce can completely revolutionize some classic recipes. Add it as a spicy note for a sandwich to take to the office or university, but also use it on bruschetta or pizza for a lively dinner.

 

Eggs are a delicious and versatile source of protein.

Hard-boiled, soft-boiled, scrambled or in the form of an omelette: unless you follow a vegan diet, raise your hand if you do not keep at least one pack of eggs in the fridge, among the most common and used foods in the world. With an average weight of about 60 g divided between egg white (between 35 and 40 g), yolk (between 14 and 18 g) and shell, eggs provide about 130 calories per ounce (the calories of a single egg are about 85), 13 g of protein, 0.7 g of carbohydrates and 9 g of fat. Of the latter, about 3 g are represented by saturated, but it is above all the cholesterol present (only in the yolk) to have been accused: with its 358 mg per hectogram, in fact, with a single egg exceeds the daily quota recommended by the food guidelines. This has for a long time demonized the frequent weekly consumption of this precious food, considering it co-responsible for the onset of cardiovascular diseases; theory, then, proved incorrect.

Eggs are a food really suitable for everyone. Very nutritious and satiating, even in overweight or obese subjects, contribute to metabolic regulation and tissue maintenance, both from a functional and tonic point of view, thanks to the excellent presence of proteins and vitamins: In the yolk there are mainly the water-soluble B6 and B12, involved in the metabolism of nucleic acids, amino acids and fatty acids, in the prevention of cellular aging and in the stimulation of brain functions, the fat-soluble D, K, useful for bones, and the E, with strong antioxidant properties; In egg white, on the other hand, vitamins B1, B2 and B3 are mostly concentrated, involved in energy regulation. Eggs are also sight-friendly, given the presence of vitamin A, lutein and zeaxanthin, carotenoids with a protective action against the risk of degenerative eye diseases. Eggs also have a form of protection against the cardiovascular system and cleaning of blood vessels, given the presence of lecithin. It helps to esterify cholesterol through the synthesis of an enzyme, LCAT, and to remove its excess from the circulatory stream through bile, contributing to and preventing atherosclerotic diseases. There are therefore many properties of eggs, a food that is worth regularly including in yourdiet. But how many can you eat? And what are the best cooking recipes?

Eggs in brief: 

The calories of an egg are about 85. The value does not change with cooking; Fats, therefore also cholesterol, are contained only in the yolk; Eggs contain proteins of very high biological value, but also vitamin B12, biotin and minerals; A hard-boiled egg, cooked for about 8 minutes, retains the same nutritional properties as raw egg; You can consume 4 eggs per week or increase the consumption of only egg whites; 100 grams of egg pasta replace an egg; During cooking, the egg white must be well cooked while the yolk can remain more raw; A fresh egg dipped in water and salt does not float, a less fresh egg does; Fresh eggs are kept in the fridge for about 28 days. They should not be frozen.

Good and versatile, hard-boiled eggs are a passepartout in the kitchen. Here's how to cook them perfectly and some ideas for simple but timeless dishes. Hard-boiled eggs, especially in the warmer season, become the queens of many fresh and quick to prepare dishes. A great classic is to put them in the salad, but relegating them only to a simple salad is a shame because they go perfectly with bruschetta and vegetables. Are you running out of ideas? In this article I give you 5, as well as 2 of my recipes. But first, remember how many minutes boiled eggs have to cook?

Let's review the basic rules before we get in the kitchen. First of all, remember that eggs should be cleaned simply with kitchen paper lightly soaked in water and should never be washed under a stream of running water because the shell absorbs it damaging the inside. You can only do this if you plan to cook them immediately. Shake the egg before cooking to see if it is fresh. If you feel a movement inside, it means that the egg is old. Boil the water in a high saucepan and gently put the egg inside. In 10 minutes it will be perfect and the egg white and yolk will have become compact. If you want it slightly soft inside then decrease the cooking time. Once cooked, pass it under a stream of cold water to stop cooking and then shell it gently. You can store it in the refrigerator for 24 hours.

With a simple egg you can make many recipes. For a standing appetizer, halve the shelled eggs, take the egg yolks and blend them with mayonnaise and chives and then fill the two halves again. You can also enrich the filling with boiled potatoes, tuna, mushrooms and many other ingredients. This recipe is very scenic and the great impression is always assured! You can also use the hard-boiled yolk to season a zucchini pasta and you will get a delicious cream that will make this simple first course really special. Finally, with boiled eggs you can enrich many salads and prepare the famous Niçoise salad made with lettuce, anchovies, tomatoes, onions, black olives, boiled potatoes and eggs.

Insalata nizzarda ( Niçoise salad)

Ingredients

6 servings

500 g fresh broad beans

500 g tomatoes

200 g tuna in oil

150 g red bell pepper

50 g black olives from Nice

6 eggs

2 small artichokes

3 medium onions

a cucumber

anchovy fillets in oil

celery

basil

garlic

lemon

extra virgin olive oil

salt

Procedure

For the recipe for a nice salad, harden the eggs by cooking them for exactly 10 minutes from the start of the boil. Drain, cool and peel. Peel the beans; Peel and cut the artichokes into wedges, rub them with half a lemon to prevent them from turning black. Peel the pepper and cut it into strips; Cut 2 stalks of white celery into strips (julienne); Cut the tomatoes into wedges which should be ripe but firm and thinly slice a small cucumber and onions. Rub a large salad bowl with a clove of garlic, then collect all the prepared vegetables. Add the tuna drained from the conservation oil and roughly chopped, 12 anchovy fillets, the olives and the eggs cut into wedges. Season the salad with a pinch of salt, 6 tablespoons of oil and a dozen chopped basil leaves. Bring to the table and stir in the presence of the diners (this excellent salad should be freshly prepared and served immediately).

The omelette is one of the most common dishes to prepare, there are different versions, it can be made with only eggs and cheese or enriched with vegetables or cereals. What if they were summer omelettes? Think about it: they are excellent as a second course, they can be a delicious aperitif if served in squares, or they can be used as a filling for a delicious sandwich to take to the beach. The omelette differs from the omelette for being cooked only on one side and folded on itself. The name derives from the French "lamelle", which means foil, for its thin thickness, or, according to another version, from the Latin "ova mellita", an ancient recipe of eggs cooked in a container with honey.

Omelette with egg whites and pecorino cheese

If you have leftover egg whites from other preparations I have the recipe to finish them all in one swoop.

Ingredients

4 servings

150 g fresh cream

150 g grated semi-cured pecorino cheese

12 Egg whites

Extra virgin olive oil

Salt

Pepper

Procedure

For the recipe of egg white and pecorino omelette, beat the egg whites with cream, pecorino cheese, salt and pepper; Cook them in a non-stick pan with a layer of oil over low heat until they begin to thicken even on the surface (it will take about 8-10 minutes). Cover the omelette with a lid and finish cooking it in 3-4 minutes. Serve it by decorating as desired with edible flowers (here wild thistle flowers).

 

Histoire de l'antipasto

Le mot antipasto signifie simplement "avant le repas". Le concept remonte à l'Italie médiévale, où le plus grand repas de la journée commençait avec des bouchées - généralement à température ambiante - destinées à stimuler l'appétit et à préparer les convives pour le cours suivants.

Ces petites bouchées se composaient traditionnellement de charcuterie, de légumes marinés, de fruits fermentés et d'un assortiment de fromages et de pains. En fait, si vous voyagez à Venise, vous verrez toujours des cicchetti, une version d'antipasti, dans les bacari locaux (petits bars à vin et snacks). De petites portions de ces aliments traditionnels sont empilées de manière précaire sur de petites tranches de pain frais comme la Foccacia ou la Bruschetta.

À l'époque médiévale, les gondoliers et les marchands s'arrêtaient le long des canaux, mangeaient quelques cicchetti avec un verre de vin et repartaient. Cicchetti (principalement à Venise) collations salées ou petits plats d'accompagnement, généralement servis dans un bar ou un restaurant informel.

Les cicchetti vénitiens sont les entrées traditionnelles typiques, semblables aux tapas espagnoles, dont les ingrédients varient selon la période de l'année. Ce sont de petites bouchées à base de tranches de pain (type baguette) ou de polenta farcies de poissons, de charcuterie et de fromages. Les cicchetti peuvent être dégustés debout ou assis à l'extérieur des tavernes vénitiennes typiques (appelées "bacari") et sont accompagnés d'une boisson alcoolisée qui peut être un cocktail comme le classique Spritz ou une "ombra" (c'est-à-dire un verre) de rouge ou de blanc vin. Le nom cicchetto dérive du latin ciccus, qui signifie "petite quantité" et en fait le cicchetto est ce qu'on appelle un apéritif, parfait soit en milieu de matinée, soit en apéritif en fin d'après-midi. Au départ, les cicchetti se trouvaient uniquement dans les bacari ou dans de petits endroits avec peu de sièges où l'on pouvait manger avec les mains sans utiliser de couverts. Bref, on peut dire que les cicchetti vénitiens sont les précurseurs des finger food. Frites, à base de charcuterie, de poisson ou végétariennes : pour les cicchetti, vous avez l'embarras du choix. Les ingrédients typiques des cicchetti vénitiens sont la morue, les sardines, le poisson bleu, le poulpe, l'œuf à la coque, les viandes et fromages locaux et les légumes sautés.

Voici une liste des cicchetti les plus populaires et nous vous conseillons de les goûter... tout le monde !

croûtons à la crème de cabillaud

Anchois marinés

le demi oeuf aux anchois

Mozzarella en carrozza avec anchois ou jambon

fleurs de courgettes frites farcies à la mozzarella et à l'anchois

Sardines à la saure

boulettes de viande avec de la viande ou du poisson

pinces de crabe.

légumes frits

Musetto et polenta

Le "nerveti" à l'oignon

Les Bovoletti

 

Bruschetta with zucchini pesto, cherry tomatoes and parmesan flakes

Today we prepare these colorful and tasty Bruschetta with zucchini pesto cherry tomatoes and parmesan flakes! An excellent fingerfood perfect for appetizers, and for a quick and different lunch. Bruschetta with pesto and zucchini, the appetizer delicious and easy to prepare, you can alternate with the classic bruschetta with tomato. An easy-to-prepare recipe that does not require too many ingredients and long preparation times. If you do not have time to prepare the sage and walnut pesto, proceed with the use of basil pesto that you will surely have in the fridge. You can serve it as an appetizer or accompanied by a salad, for a light meal.  Are you a lover of bruschetta like me?

Ingredients

4 slicesbread (white, wholemeal, etc. according to taste)

Extra vergin olive oil

Zucchini pesto

100 g yellow (or red) cherry tomatoes

Grana Padano (flakes)

salt

garlic

dried oregano

Preparation

Preparing these bruschetta is really easy and fast, promised. 😉 Wash the zucchini well and grate them into julienne. Squeeze them to lose the vegetation liquid. I put the zucchini in a cotton cloth and squeezed them well. You can also simply use your hands. Take a blender and put the almonds, pine nuts and Parmesan cheese inside. Operate just for a few seconds. Then add the zucchini, mint and basil leaves and garlic. Pour the extra vergin olive oil and operate again until creamy. Only if necessary, add a little more oil. The zucchini pesto is ready! Now just wash and dice the cherry tomatoes. I used only yellow cherry tomatoes but red ones are also fine. Season the cherry tomatoes with extra vergin olive oil, salt, oregano and a little finely chopped garlic. Toast the slices of bread. I prepared only 4 slices but with the doses of zucchini pesto you can make many more! Spread the zucchini pesto on the slices of bread and place the diced cherry tomatoes on top. With a knife make flakes of grana padano and place them on slices of bread. A drizzle of extra vergin olive oil to season everything and your tasty bruschetta is ready! A really simple recipe but of great taste! Come back soon to see me!

As anticipated, the zucchini pesto is made with only raw ingredients. Here are the doses of Zucchini Pesto.

Ingredients

700 g zucchini (preferably with fair skin)

4 mint leaves

8 basil leaves

20 g Parmigiano Reggiano 

15 g almonds (or walnuts)

15 g pine nuts (or pistachios)

70 g olive oil 

Preparation

Making raw zucchini pesto is child's play! Quick and easy! Wash the zucchini well and grate them into julienne. Then squeeze them well to lose the vegetation liquid. You can put them either in a sieve and let them purge until they have lost all the excess liquid. Or, as I did to do before, put the zucchini in a cloth (cotton or linen) and squeeze them very well. You will see that in the end they will become nice and dry. 😉 At this point take a blender and inside put the almonds, pine nuts and Parmesan cheese. Operate just for a few seconds. Then add the zucchini, mint and basil leaves and garlic. Pour the olive oil and operate again until creamy. Only if necessary, add a little more oil. The raw zucchini pesto is ready! Creamy and irresistibly delicious!

 

What Is Bechamel?

It’s a simple white sauce consisting of roux, milk, and a few other ingredients and is one of the 5 mother sauces in French cuisine. From this sauce, you can make Mornay, Nantua, and soubise, among others. You have some time to devote to the stove and you want to try your hand at preparing the béchamel sauce. It is true, you could "settle" for what you buy at the supermarket, on the market there are different types and all very good. In this article I will explain how to prepare a tasty béchamel sauce that you will use to season a good baked pasta, to put in lasagna and so you will amaze all your diners. The béchamel sauce is a simple sauce made with a roux (butter and flour) and milk. Often flavored with mustard or nutmeg, it is popular in many cuisines and is a great sauce to have in your repertoire. It is considered one of the mother sauces as it is the basis of many other sauces and is indispensable in many recipes.

The béchamel sauce is one of the most versatile basic sauces in the kitchen: easy and quick to make, it is perfect for giving an edge to many different dishes, from lasagna to baked pasta, such as au gratin with fennel for example, up to spinach or chicken breast! His paternity is claimed by both the French and the Italians. The most accredited hypothesis is that it was Catherine de 'Medici who imported it to France with the name it had then, or "glue sauce". But it is thanks to the courtier Louis de Béchameil that it then took the name of béchamel sauce despite Pellegrino Artusi preferred to Italianize it in his recipe book with the name of "balsamella", now in disuse. Discover all the secrets to get a perfect homemade béchamel sauce creamy and without lumps and I bet that you will never resort to the packaged one again!

Ingredients

Butter

Flour

Milk, Whole milk. Half and half can also be used.

Chili pepper

Mustard

Nutmeg

Salt

Pepper

Procedure

Prepare the roux: melt the butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes until the roux takes on a very light golden color. Cook the sauce: stir in the milk, little by little, until the sauce is smooth and the milk has incorporated. Lower the heat and let it simmer, stirring regularly, until the sauce is smooth and thick. Add the spices and cheese (if used) and mix. Season to taste.

Tips for a perfect béchamel sauce

Always use enough butter as this coats the flour and helps prevent lumps.

However, excessive use of fat can cause the sauce to break. If this happens, just make a mixture of milk and flour and add it to the sauce and continue cooking until the mixture is smooth.

The use of warm milk will avoid the formation of lumps, resulting in a smooth and silky sauce. Keep the whip always close. Using a wooden spoon is fine (especially when cheese has been added), but a whisk works the lumps and ensures that the spices are evenly distributed.

Use a wooden spoon to scrape the bottom of the pot to make sure everything is well incorporated.

What if my sauce is still lumpy? If after beating the sauce still sticks to you, pass with a hand blender or transfer the sauce to a regular blender and blender.

We all have mishaps in the kitchen and what's the point of having extravagant gadgets if we don't use them? No one will know that your sauce didn't start off as smooth as silk. Promise!

You can prepare this sauce, then transfer it to an airtight container or bowl and press a piece of cling film or cling film onto the surface of the sauce to prevent skin from forming.

Put the sauce in the refrigerator for up to 3 days, then gently heat in a pot or saucepan before using. I would not recommend freezing the sauce because it may split once thawed.

If the sauce gets too thick when making it or reheating it, add a 1/4 cup of hot milk until it is to a thinner consistency. You must wait for the sauce to boil after mixing it in the roux to thicken. Otherwise, it will remain on the thinner side.

 

Seafood salad

The best way to enjoy good fresh fish without the need for large preparations ... a nice seafood salad. From the best restaurants to the beaches on the beach, seafood salad is one of the great classics of the Mediterranean tradition. Its unmistakable flavor, the many varieties of fish, crustaceans and molluscs that compose and characterize it, have made it a real institution of Italian cuisine together with octopus and potatoes. These two delicacies are perfect to serve for dinners with friends, for Sunday lunch or as an appetizer during the Christmas holidays. Preparing the seafood salad at home with fresh ingredients and a simple citronette with parsley will be a real satisfaction! Follow our instructions for cleaning and get advice from your trusted fishmonger: I used octopus, squid, mussels, and prawns ... And what will you choose to compose your personal seafood salad?

Ingredients

1.5 kg Octopus

500 g Mussels

3 Squids

500 g Shrimp

2 Potatoes

Parsely

Lemon juice

Extra virgin olive oil

Octopus preparation

If you buy fresh octopus, keep it for at least a couple of hours in the freezer, so as to wear it out, to ensure that once cooked it remains very soft and tender. Bring a penatola of water to a boil and cook the octopus for at least an hour (especially if the weight is more than 1/1.2 kg), after which turn off the heat and let cool inside its own water. Drain and set aside.

Preparation of mussels

Pour a little oil into a pan. Turn on the heat and cook the mussels mussels, covering the pan with the lid, until they have all opened. Drain the mussels and set aside.

Preparation of shrimp

Clean all the shrimp well, removing the carapace and the intestine inside, applying a small cut on the back. Inside a saucepan pour a drop of water, heat over low heat and then cook the shrimp for a few minutes.

Preparation of squid

Wash the squid well under cold water, removing the skin and cleaning the tentacles well (which may contain a little sand). Separate the part of the tentacles from the hood and cut the part of the eyes , holding the tentacles and discarding the rest. Clean the cap well, emptying it completely, after which cut it into rings. In a pan, cook the squid for a few minutes until they are white and tender.

Salad composition and dressing

Prepare chopped parsley and add the squeezed juice of half a lemon, oil and salt. Inside a bull insert the octopus cut into chunks, shelled mussels (or even with the shell), shrimps, squid and 2 boiled potatoes cut into chunks. At this point pour the citronette of oil, parsley and salt and season the salad and then serve it.

 

Pasta with Pesto, Fresh Tuna and Confit Tomatoes

Fresh ingredients, good, simple and easy to prepare to combine in a delicious recipe perfect for the summer! ... 

Pasta with pesto, fresh sautéed tuna and confit tomatoes.

Ingredients

Tuna

Cherry tomatoes confit

Pesto alla Genovese

Pasta

Ingredients for Pesto

70 g Basil

30 g Pecorino cheese or hard ricotta

50 g Parmigiano Reggiano 

30 g Pine nuts

70 ml Oil

Ingredients for confit cherry tomatoes

Cherry tomatoes

Salt

Sugar

Extra virgin olive oil

Thyme

Preparation of confit cherry tomatoes

Take the cherry tomatoes and cut them in half with a serrated knife. Arrange them with the inside facing upwards in a baking tray covered with baking paper, seasoned with salt, sugar, oil and thyme. Preheat the oven to 140 ° C and dry the cherry tomatoes for at least 1 hour and a half in the oven.

Preparation of Pesto

Inside a mixer put the basil leaves and oil and ice (ice is used not to overheat the basil too much and keep the color lighter), start to blend using the blender jerky (not continuously). Then add the other ingredients, pine nuts, Parmesan cheese and pecorino cheese, continuing to blend until you get the consistency of the pesto you want.

Tuna preparation

Take the fresh tuna fillet and cut it into fairly coarse cubes. Sauté the tuna in a pan with a drizzle of extra virgin olive oil until cooked.

Preparation of pasta

Boil the pasta in boiling water, after which add all the ingredients and the dish is ready!

 

Spaghetti with cream of yellow tomatoes and red tomatoes confit

If you have never used yellow datterini and do not know their goodness, well, it's time to prepare spaghetti with yellow tomato cream and red tomatoes confit. The yellow datterini are a variety of precious cherry tomatoes, characterized by an extraordinary taste and an intense aroma. The resulting sauce has a pulpy and creamy consistency. They are easily available in many supermarkets, you can find them both fresh and canned, both excellent. To give a touch of extra color I also wanted to add the confit red tomatoes, obviously the recipe is delicious even if you do not have time to prepare them. Instead for a crunchy note I used bread crumbs that I toasted in a pan. I used spelt bread, but any bread you have at home is fine. What do you say? These spaghetti with cream of yellow tomatoes and red tomatoes confit are not a good reason to get in the kitchen?

Try this recipe and put it on Instagram or on Twitter. 🙂

INGREDIENTS FOR 2 PEOPLE

200gr of spaghetti

300gr of yellow cherry tomatoes

1 shallot

the crumb of a slice of bread

oil

salt

Pepper

chili pepper (optional)

fresh basil to taste

INGREDIENTS FOR CONFIT CHERRY TOMATOES

15 cherry tomatoes

1 clove of garlic

1 fresh sprig of thyme, or 2 teaspoons of dried thyme

extra virgin olive oil

salt

Pepper

oregano

sugar

Procedure

First prepare the confit cherry tomatoes. Wash the red tomatoes and dry them with a cloth. Cut them in half and place them on a baking sheet covered with parchment paper. Add salt and pepper to taste. Prepare a chopped mixture with thyme and garlic. Sprinkle the chopped cherry tomatoes, add a sprinkling of oregano and a sprinkling of sugar. Pour a little oil over the cherry tomatoes and bake in a static oven at 150 degrees for an hour and a half. Meanwhile, prepare the cream of yellow cherry tomatoes. Chop the shallot and put it in a pan to brown with a little oil and chili if you like. Wash the yellow tomatoes, cut them in half and add them in a pan with the shallot. Season with salt and cook for about 10-15 minutes. Once cooked, blend the yellow tomatoes with the help of a blender. Put the cream of yellow cherry tomatoes in a pan. Remove the crust from the slice of bread and coarsely chop the crumb. Toast the bread crumbs in a non-stick pan stirring: when they begin to have a golden appearance, add a drop of oil and continue to turn until the crumb becomes crispy. Cook the spaghetti in boiling salted water according to the cooking times found on the package. Before draining the pasta, take a little cooking water and set aside. Drain the pasta and sauté the spaghetti together with the cream of yellow tomatoes. Add cooking water if the consistency is too dry. Serve the spaghetti with yellow tomato cream accompanied by confit tomatoes, toasted breadcrumbs, fresh basil and a sprinkling of pepper.

 

May excellence: the asparagus season

Asparagus is one of the most anticipated and loved spring vegetables. Their season starts in March and lasts until June, but May is the month when asparagus reaches its peak of taste and quality.

This delicious vegetable has a long culinary history, dating back to Roman times, who already considered it a valuable ingredient. Today, asparagus is valued for its delicate flavor and nutritional properties.

But what makes May asparagus so special? First of all, the mild climate of spring favors the growth of the plant and the formation of tender and tasty buds. In addition, May asparagus has a unique aromatic profile, thanks to the floral and fruity notes that develop during ripening.

But asparagus is not only a pleasure for the palate. This vegetable is also an excellent source of nutrients, including vitamins, minerals and antioxidants. In particular, asparagus is rich in vitamin C, which helps strengthen the immune system and fight free radicals responsible for cellular aging. In addition, asparagus is an excellent source of folate, which is important for brain and cardiovascular system health.

But it's not just the nutrients that make May asparagus a great choice for your table. This vegetable also has purifying and diuretic properties, which make it particularly suitable for those who want to detoxify their body and maintain the body's water balance.

In short, the asparagus of May are a real treasure of spring, to be enjoyed in all their nuances of taste and aroma. Whether you prefer them steamed, grilled, baked or in salads, you just have to take the opportunity and take advantage of this delicious and healthy seasonal vegetable.

Ingredients for two people

140g pasta

12 asparagus

2 cloves of garlic

Fresh oregano and mint to taste

1 lemon

Extra virgin olive oil

Salt

Procedure

Clean and cut the asparagus into slices. Put them in the WOK 28cm Cucinosano with a couple of cloves of garlic (which you can remove at the end) and cook them a few minutes with a few splashes of oil. Grate a little ginger and add a few chopped oregano and mint leaves to the pan. Continue cooking, stretching with a little pasta cooking water. When the asparagus has softened slightly, add the juice of half a lemon. Drain the pasta slightly al dente and complete cooking in the wok with the asparagus, adding a little more cooking water if necessary. Serve completing with a nice grated lemon zest.

From Neapolitan tradition and a classic to keep in the pantry, Fusilli are golden bronze-drawn curls, excellent Pasta di Gragnano. Their quality is evident: even when the pasta is drained a minute after being cooked, it is resistant and al dente. They go well with Mediterranean vegetables and classic sauces.