The chef John Ruggieri of the’Vegetable Garden in the Kitchen from Novara has prepared for us a cold dish for the summer that can be made in advance and served at the right time: it is the famous gazpacho, or rather a gazpacho triofor an original reinterpretation of the Spanish cold soup.
The dish consists of a green gazpacho based on cucumber and spring onionof a red gazpacho prepared with red cherry tomatoes and red bell pepper and of a yellow gazpacho prepared with yellow cherry tomatoes and yellow pepperThe trio is completed with goat cheese and aromatic herbs.
Attention: to plate you will need two helperswho will work at the same time as you otherwise the gazpachos will mix!
Discover these recipes too: Classic Gazpacho, Green Gazpacho, Gazpacho “Italian style”, Watermelon, Tomato and Almond Gazpacho, Cold soup with julienned vegetables, Cold bean and cuttlefish soup.
Pasta salad is perfect for lunch or dinner, ideal as a meal to take to work (or to the beach), or as a tasty appetizer or, again, as a solution to prepare in advance for guests. Thepasta salad it can be a simple or elaborate preparation, it depends on the ingredients chosen. From the beginning of June, cold pasta begins to appear on our tables and then becomes the protagonist of the summer thanks to the mix of simplicity of preparation, taste and convenience of conservation.
Before moving on to the recipes, it is good to remember some secrets so that it is perfect.
Tips for an excellent pasta salad
How to season cold pasta?
For a perfect pasta salad, first remember to prepare a bit‘ of seasoning on the side. If the recipe includes meat or fish, it will be sufficient to use only the vegetables with a little oil. This advice will also be useful when cooling the pasta, thus preventing it from sticking.
How to cool pasta?
For the same reason, once the pasta is boiled, drain it without completely eliminating the cooking water and run it under cold water to stop the cooking. Season it in a container, waiting for it to cool down properly before adding the other ingredients.
Serve immediately or let rest?
After seasoning the pasta as desired, let it rest for a moment longer before placing it in the refrigerator, make sure that is covered to prevent condensation from forming.
How long does pasta salad keep in the fridge?
Pasta salads can be preserved refrigerate up to 3-4 days depending on the composition. The important thing is to store everything in special, well-closed containers such as Tupperware, preferably made of glass. With plastic boxes there is a risk that the flavor will be altered over time and it would be a real shame, in addition, of course, to the eco aspect. Always follow your sense of smell: when you open the container, the smell must remain fresh without hints of acid.
Rice salad: the quintessential summer dish, which has a thousand variations, and is ideal to serve as first course or howsingle dish. It can also be prepared in advance, can be kept for two or three days and is perfect to take to the beach for a light but tasty snack. It can be stuffed with lots of ingredients, from fish to cheese, to vegetables. Here we will show you the classic salad recipericewhich can be enriched with many other flavors, according to your taste.
Which rice to choose for rice salad
Like many other recipes, rice salad is also a very simple dish, which becomes gourmet if the raw materials used are of excellent quality. This is especially true for rice. You can choose different types, from more commonRibewhich is used for most parboiled rice, capable of maintaining cooking without overcooking, at the Carnaroli rice or Arboriowith fairly large and resistant grains, Boldvery consistent.
Rice salad: doses and quantities
Philip Carlot
Doses and cooking water for rice salad
For each person it is possible to calculate 80 to 100 g of ricewhich must be cooked in a lot salt waterequal to 5 times the amount of rice to boil. There amount of salt is approximately 8-10 g per liter of water. The rice should only be thrown in when it is fully boiling and left to cook for the time indicated on the package, or a few seconds less (al dente rice is preferable to overcooked rice). Once cooked it goes drained and rinsed under running water.
The filling: give free rein to your imagination
Rice salad has several variations and each family, one might say, has its own recipe. The most common ingredients for a classic version I am vegetables, cheese, ham, eggs and tuna. You can choose between mortadella, cooked ham or sausage. For the cheese, you can opt for a more delicate taste, with fontinaor more decisively, with emmental or provola. Vegetables cannot be missing peaswhich must be boiled, i pickled gherkins, spring onions, peppers and tomatoes, which instead should be added raw. Everything must be cut into small pieces. To this must be added the tuna in oiland eggs, which must be very firm. Slice each ingredient into little pieces, put everything in a large bowl and mix. Add the rice and only before serving season with extra virgin olive oiland saltThe salad is ready to be enjoyed.
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