Summer recipes with tomatoes – Italian Cuisine


In summer the tomatoes reach their maximum ripeness, they are rich in flavor and very fragrant. A good reason to choose them as the main ingredient in tasty, fresh, light and easy to prepare summer recipes

Summer is the season of tomatoes. In this period they reach their full maturity and it is worth eating in large quantities. Often there is no need even to light the stove to prepare tasty dishes summer recipes made from tomatoes. Besides being rich in water, vitamins and mineral salts, they easily combine with many different ingredients, from pasta to cheese, from meat to fish. The star chef Heston Blumenthal discovered the reason for their versatility in the kitchen. Their secret is the Seasonings. In fact, 13 species of tomatoes contain the highest concentration of free glutamic acid, the umami stimulator, the fifth flavor in addition to sweet, salty, sour and bitter.

tomatoes

Gazpacho and velvety: two fresh and light first courses

Tomatoes can be used to prepare tomatoes fresh and light first courses. One of these is the Gazpacho, a typical dish from the Spanish region of Andalusia, but which has now also depopulated on Italian tables. It is easy to make, does not require the use of the stove and, above all, it goes served very cold. To prepare it, it takes 600 grams of coppery tomatoes, 200 grams of Red peppers, 200 grams of green peppers, 200 grams of cucumbers, one Red onion, a slice of garlic, 100 grams of stale bread crumbs, 100 ml of White wine vinegar, oil, salt and pepper. Put the crumb in a bowl, pour the vinegar and enough water so that it soaks well and let it marinate until it has absorbed all the liquids. Then drain it with a strainer and set it aside. Wash the vegetables, peel the cucumbers and remove the peppers and tomatoes from the seeds. Also clean the garlic and the onion. Put all the cut vegetables and pieces in the mixer and blend until the mixture is thick and homogeneous. Pour it into a bowl through a sieve. Transfer the cream back into the mixer and add the crumb. Blend again for a few seconds and at this point, after having transferred it to a container, put the gazpacho to rest in the refrigerator for a few hours. Another recipe with first course, which includes fresh and seasonal ingredients, is that of Zucchini flowers with ricotta cheese on lemon grass tomatoes. In this case the dish is a little more elaborate but in an hour everything will be ready to be served on the table.

Caprese finger food, for a smart aperitif

There tomato and mozzarella caprese it's a great summer must. To propose it in an alternative way it can be presented in the form of finger food. For about ten people, it takes 250 grams of conchiglioni, 300 grams of cherry tomatoes, 300 grams of mozzarella bites, 70 grams of Pine nuts, a bunch of basil, oil, salt, pepper and chilli powder. Boil the conchiglioni, drain them when they are still al dente and place them on a serving dish to cool them. Cut the mozzarella into slices and the tomatoes into round slices. Separately blend the pine nuts, basil and oil, so as to obtain a sort of pesto. Put on the bottom of each shell a teaspoon of this emulsion and fill it with the slices of tomato and mozzarella, arranged alternately. Season with a little oil, salt, pepper and a sprinkling of chilli. To finish, garnish with a basil leaf.

Not the usual savory pie

Although it may seem, this is not the usual savory pie. The base is crisp, one brisée with pesto, perfect for accommodating a creamy cheese filling on which to lay a triumph of Cherry tomatoes that smell of the sun. The ingredients are: 300 grams of cherry tomatoes, 50 grams of butter, 200 grams of flour, 250 grams of ricotta cheese, 80 grams of pesto, 50 grams of Pine nuts, a teaspoon of cumin, basil, oil, salt and pepper. To prepare the brisée, mix the flour with the chopped butter, the pesto and three tablespoons of very cold water. Form a ball, wrap it in plastic wrap and put it to rest in the refrigerator for half an hour. Then oil a cake pan, place a layer of 5 mm thick pasta, prick with a fork and bake in the oven for about twenty minutes. In the meantime, cut the tomatoes into four wedges and season to taste, then work the ricotta with oil, salt, pepper and cumin. When the dough has cooled down, stuff the base with this filling and decorate with the tomatoes, toasted pine nuts and a few basil leaves.

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