Category: recipes of Italian cuisine

Cold pasta quick ideas – Italian Cuisine

Pasta salad is one of the most used recipes in the warm months: here are five delicious and easy to prepare variations

Summer e cold pasta a winning combination every year. Both to exercise your imagination in the kitchen, and to have lunch or dinner without using too much the stove when the temperature is too high. Here are five ideas for a delicious pasta salad.

Fusilli with vegetables and scamorza

Pasta salad with vegetables and scamorza is one of the simplest recipes: wash and slice 200 grams of zucchini, one yellow and one red pepper. So yes grilling the vegetables and then cut into cubes together with 80 grams of scamorza. In the meantime, 300 grams of fusilli are cooked, which are drained al dente and left to cool before adding the dressing, with a pinch of salt and a little olive oil.

Cold pasta with salmon

For the salmon pasta salad, after bringing the salted water to a boil in a pot, pour 300 grams of penne. In the meantime, 150 grams of spreadable cheese, 150 grams of salmon are mixed smoked strips and a couple of glasses of cooking water. Then add the pasta, well drained, together with a drizzle of raw oil and a pinch of pepper. It should be kept in the fridge after about ten abundant minutes before being consumed.

Farfalle with bacon and diced chicken

There is a particularly rich and crispy pasta salad: it is the one that sees farfalle accompanied by bacon and chicken. We start by cutting one onion in strips, to be kept in cold water for a while. Then they are diced 150 grams of chicken is 50 of bacon and heat them in a pan with a drizzle of oil. When they are browned and crispy, they should be placed in a bowl with 150 grams of Cherry tomatoes cherry, oil, salt and onion. In the meantime, 300 grams of farfalle are boiled, drained at the right time, seasoned and left to rest for about ten minutes before serving.

Melon and cheeses

For the penne with melon and cheese you need 300 grams of pasta, half melon, 80 grams of gorgonzola, 100 of pecorino cheese, a sprig of parsley and a few mint leaves. First, bring the water to a boil in a saucepan and pour the penne: when the pasta is cooked, season it with olive oil and, while the penne cools, mix the melon into chunks with the gorgonzola crumbled and the pecorino cheese diced. Mint and parsley are added as desired: salt and oil complete the work for a fresh and innovative dish.

Pasta with avocado, mozzarella and shrimp

Summer recipe par excellence, combining the flavor of sea the exotic freshness is that of pasta with avocado, mozzarella and shrimp. Two avocados are peeled, pitted and diced; you wash a sweet pepper red, depriving it of seeds before dicing this too. Then 80 grams of shrimp are peeled, sautéing them in a pan with a drizzle of oil and blending them with half a glass of white wine. At this point, avocados and bell peppers are also mixed in a pan, but with the heat off. The pasta, cooked and drained, must be put in the pan, turned vigorously and adjusted with salt and pepper: the final touch is the cherries of mozzarella cheese cut into four, to be placed on top, just wet with a last drizzle of oil: a glass of white wine and it may seem like being at the sea.

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How to prepare baked eggplants – Italian Cuisine

Hot on a sandwich or with delicious slices of stringy cheese on top, these vegetables are ideal for a quick meal or a hearty snack

They go well with second courses of meat and fish, but they also make a great impression on their own. It's baked eggplant, easy and quick to prepare, also perfect to put cut into pieces in a nice sandwich, perhaps accompanied by a little fresh cheese.

Nutritional values of aubergines

Originally from Asia, the aubergine came to Europe around 1500, spreading widely in Spain and Italy. The eggplant they few calories, low in fat, protein and glycids and few sugars. They are also fairly rich in vitamins of group B, C, folic acid, potassium, phosphorus, sodium and calcium, as well as boasting important diuretic properties.

Baked aubergines: the recipe

To prepare the baked eggplants, for four people, it is necessary to obtain four eggplants (the best variety is that Palermo), two cloves of garlic, a sprig of basil, as well as olive oil, salt and pepper as required. First, wash the aubergines and cut them in half vertically, then cut the pulp with diagonal cuts first in one direction and then in the other. Take a pan, grease it with oil and transfer the aubergines. Except, however, chopped garlic and basil and place everything in a bowl with plenty of olive oil. At this point distribute this dressing on the aubergines: if the oil is not enough to season the vegetables well, pour more on each aubergine. Add salt and pepper to taste and bake everything at 180 degrees for about half an hour. After this time, let the aubergines cool and at the end serve them on the table or put them on a fresh bun: in both cases it will be a success.

With cherry tomatoes or cheese

In addition to traditional preparation, recipes with baked eggplants can have numerous variants. For example, slices of freshly baked aubergines can also be added mozzarella or cheese, so as to dissolve them slightly. Another solution contemplates i Cherry tomatoes, cut into four and bake halfway through cooking with the aubergines to further give color to the dish. Or you can add a sprinkling of aubergines to the aubergines before baking them parmesan and some large sliced tomatoes: the result will be a mouth-watering side dish.

Pop up and temporary restaurant: this is how the chefs start again – Italian Cuisine

Starred restaurants are reinvented between new spaces (outdoors) and new experiences (more free!). Here are the chefs' proposals for the post lockdown reopening

How to reopen after the emergency Coronavirus? Imagining the experience at the restaurant after the lockdown was the exercise that kept all the chefs busy in these months between adjustments to the premises to respect social distancing, digital menus, masks and gloves from the kitchen to the dining room. There are those who reopened as soon as possible on May 18, those who preferred to wait a little longer. Many, however, have done so (and will do so) reinventing themselves, experimenting with new formats, testing the terrain with new formulas and even inventing an outdoor space if it did not exist before.

DaV Cantalupa, Da Vittorio's open air pop

From Vittorio, three Michelin stars in Brusaporto (Bg), designed for summer 2020 DaV Cantalupa, one open air space poolside in the residence where the restaurant is located, to satisfy the desire to be surrounded by nature after these months of imprisonment. DaV will be open until September 5 from Monday to Friday for dinner, while on Saturday and Sunday also for lunch. The proposals? They range from the classic Paccheri to Vittorio to selected grilled meat, up to pizza. And on social networks Cerea family he also showed a Berber tent, a special setting for enjoying lunches and dinners in full relaxation and with a view.

Giancarlo Perbellini Pop Up

Not being able to reopen the starred Casa Perbellini, the chef Giancarlo Perbellini thought to take advantage of the spaces and dehors of the newly born contemporary trattoria Twenty & Thirty to Verona to set up a pop up restaurant which will be open until August 30: an informal and playful proposal to freely taste signature cocktails accompanied by small tastes and then continue, if desired, with dinner. Three menu proposals with different prices and different dishes every evening. Do not miss the cooked and raw Milanese, a dish created by chef in January he was due to enter the bistros on paper from April.

Viva, the terrace on Lake Garda by Viviana Varese

From the starred restaurant on the second floor of Eatlay Smeraldo in Milan to Lake Garda. The summer of the chef Viviana Varese is Live in the square, with oysters and Franciacorta, tartare and signature cocktails proposed for the aperitif in piazza XXV aprile in Milan, but also Long live the Terrace , a contemporary tavern in Manerba del Garda where to have an aperitif (from Tuesday to Friday from 5 pm) with cicchetti with Slow Food Presidia, but also where to stop for a dinner with a view tasting the chef's historical dishes and new proposals. And Saturday and Sunday you can also have lunch. The theme of the menu? There family: the appetizer "… you tell your sister" consists of Scallops alla puttanesca with crispy crumble bread, among the first courses there are, for example, "Did you eat grandma?", or Neapolitan ziti with Genoese ragù, pecorino, marjoram and lemon fondue.

Bentoteca, wine bar and Japanese gastronomy with chef Yoji Tokuyoshi

Bentoteca it is the pop up restaurant that the chef Yoji Tokuyoshi he conceived in the newly renovated premises of his starred restaurant in via San Calocero 3 in Milan. At the stove there are always him and his brigade and the proposal is that of a wine bar (with labels of natural wines) accompanied by Japanese gastronomy reinterpreted with imagination. Until the beginning of August, you can have lunch from Wednesday to Sunday, have an aperitif and dinner from Tuesday to Sunday.