Tag: olives

First courses in summer: fusilli with zucchini and black olives – Italian Cuisine

The fusilli with zucchini and olives are a perfect first course for the summer for those who don't want to give up a good pasta dish even in hot weather

The zucchini in this season they are tender and sweet and combined with black olives et al fresh basil they transform a simple pasta dish into a special recipe for your lunches under an umbrella or al fresco in the garden.
This pasta can in fact be served hot or even at room temperature, indeed, the next day it is even better.

How to cook zucchini

For a super light version, cook them for a very short time in the steam to leave them crispy or on the plate.
We do however recommend the pan version. Cut them into cubes or slices not too thin and then pass them in a pan, or better in the wok, with a little chopped shallots and extra virgin olive oil.
Sauté them quickly because they don't have to soften too much and then season them with a pinch of salt and black pepper.
Complete with fresh basil in quantity and grated lemon zest, just a little bit to give perfume and an extra boost to the taste of courgettes.

The choice of pasta

We suggest fusilli because they are a very nice short pasta to bring to the table and less monotonous than the classic half sleeves or penne.
You can also use Sardinian gnocchi or orecchiette if you prefer a smaller size or always fun butterflies to bring to the table.
Instead, avoid long pasta because, as we always say, it is not good for the first cold.

Olives, basil and cheese

These are the ingredients that make this pasta special.
Be generous in adding basil because you have to feel it a lot and indeed, if you want, prepare a small portion of pesto to better mix the seasoning.
As for black olives, choose them not too bitter and pitted them. Green olives, on the other hand, do not go well both from the chromatic point of view because then there would be monotony of colors and from the point of view of taste.
Season the pasta, once it is warm, with a generous sprinkling of grated cheese such as salted ricotta or pecorino cheese. Cheeses should not melt too much with heat.
Feta is also very good if you love tasty Mediterranean dishes and in this case also add a pinch of oregano.

Recipe

The procedure is really very simple because you just need to season the pasta drained al dente with the cooked zucchini and then add a handful of black olives, fresh basil and raw extra virgin olive oil. Once warm, you can add the grated cheese.
Mix well and let the dish rest for a while before serving.
If you don't like cheeses, complete this pasta with avocado, seared prawns and lemon juice, or to add a touch of color, add a pinch of saffron to the cooking water or courgettes and to add a protein note, use cannellini beans.

And at the top other versions of the pasta with zucchini

If you like zucchini try this velvety!

Greek plum cake recipe with feta and olives – Italian Cuisine

Ingredients

200 g flour
120 g feta
50 g pitted black olives
40 g pine nuts
10 g baking powder for savory pies
4 eggs
pepper
2 dried tomatoes in oil
milk
salt
White wine
mint
extra virgin olive oil

Duration: 1 h 15 min

Level: Middle

Dose: 8 people

For the recipe of the Greek plum cake with feta and olives, chop the dried tomatoes, roughly chop the olives. Cut the feta into cubes and fillets about ten mint leaves and mix everything.

Beat the eggs, add the flour, baking powder and a pinch of salt, then 80 g of oil, 80 g of milk, 30 g of wine, ground pepper: you will obtain a semi-liquid mixture. Finally incorporate the chopped olives so that everything is perfectly distributed.

Line a rectangular mold of one liter capacity with parchment paper, grease it with oil, fill it 3/4 with the dough and sprinkle the surface with the pine nuts. Bake at 180 ° C for about 1 hour, take out of the oven and let cool on a wire rack.

Chicken stew with olives recipe – Italian Cuisine

Ingredients

800 g chicken (1 breast and 2 thighs)
200 g black olives
a lemon
a glass of dry white wine
a glass of vegetable broth
fresh chilli
salt
extra virgin olive oil
garlic
wild fennel flowers

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of chicken stew with olives, clean the thighs, removing the skin, bone and visible fat. Cut the pulp of the chest and upper thighs into small pieces. Squeeze a lemon and keep the juice aside; pitted the olives. Peel a clove of garlic and fry it in a pan with 3 tablespoons of oil; throw it away as soon as it is browned, then add the chicken nuggets, the olives, a few pieces of chilli, according to your taste, and a pinch of salt.

Brown over high heat for a couple of minutes, then blend with the wine and let the alcohol evaporate without putting on the lid. Heat the broth and add it to the chicken together with the lemon juice and half a teaspoon of wild fennel flowers, then continue cooking for another 5 -7 '. Turn off and serve.