Tag: Salad

Recipe Salad of watermelon and feta cheese with olive and tarragon pesto – Italian Cuisine

Ingredients

800 g watermelon
250 g feta cheese
130 g pitted green olives
80 g mixed seeds
tarragon
extra virgin olive oil
salt

Duration: 20 min

Level: Easy

Dose: 4 people

For the recipe of watermelon and feta salad with olive and tarragon pesto, clean the watermelon, removing the peel and the seeds, and cut the pulp into small pieces. Cut the feta into small pieces. Blend the olives with a handful of tarragon leaves and 4 tablespoons of oil, adjusting with salt. Mix the slices of watermelon, the pieces of feta cheese, the mixed seeds and some chopped tarragon leaves and season with a little oil and a pinch of salt. Serve the salad with olive and tarragon pesto.

How to prepare seafood salad and 5 mistakes to avoid – Italian Cuisine

A dish rich in scents and flavors of the sea. Here's how to prepare it at home (and 5 things not to do)

The seafood salad is a fish-based dish to serve at the table as an appetizer or as a second course. Excellent in summer because it is fresh and light, perfect all year round, especially on special occasions.

The ingredients

The beauty of this dish is the union of so many flavors, all coming from the sea.
In this salad you will find mussels, clams, squid, shrimp and octopus, as well as many smells that make this preparation fresh and tasty.
You can also prepare a seafood salad without clams and mussels, perhaps only with squid, octopus and prawns, but it won't be exactly the same.

Seafood salad recipe

Preparing a seafood salad is very simple, but you have to be a little patient for the different cooking times and for cleaning all the ingredients. To speed things up you can of course buy everything already clean at the fish market.
Otherwise, first thing clean the squid and octopus and cook them separately in boiling water (the squid for 15 minutes and the octopus for 40 minutes). Then cut everything into pieces.
Meanwhile you can cook squid and octopus clean the mussels depriving them of the beard and you can soak the clams in cold water to purge them.
Then cook the mussels and clams separately to make them open. Use two pans and add just a little water. Cover with a lid and after a few minutes they will be ready. At this point let them cool for a moment and then shell them.
Blanch the prawns after depriving them of the outer casing (a small black strip on the back) and let them cool.
Assemble all the ingredients and seasoned with oil, salt and pepper and let the salad rest in the refrigerator for an hour. Serve with the green sauce.

Green sauce recipe

The green sauce is the perfect accompaniment to many cold fish dishes and cannot be missed when there is seafood salad at the table.
Preparing it is very simple. Simply blend fresh parsley with oil, anchovies, capers, lemon juice and salt. You should also add a clove of garlic, but it depends a little on your taste.
One teaspoon is enough for each portion.
As you have seen preparing seafood salad is not so difficult, so be careful not to commit a few unforgivable mistakes like the ones in the gallery above.

3 rules to prepare the perfect cold pasta salad – Italian Cuisine

What should you consider to compose a cold pasta salad the right way?

In summer you don't have to give up pasta! The beautiful season is the best time to dedicate oneself to cold salads, not just the rice ones. To prepare a perfect cold pasta salad, however, you need to follow some rules very precise. Davide Negri, chef and lecturer at the courses of The School of Italian Cuisine, it has three for you.

1. Cooking

The first rule, the most important, concerns the cooking of pasta. It may be natural to drain the pasta al dente, for fear that it will lose consistency by resting. In reality it is not really so. It is important to cook the pasta not too al dente, cool it quickly under the jet of cold water and drain it. This serves both for stop cooking immediately, both to prevent ingredients like cheeses from melting once added. Attention: this procedure reduces the sapidity, for this it could be necessary to salt the pasta again. Another tip from the chef: use the whole wheat pasta!

2. Consistency

It is always better to combine something much Crisp for not having too similar consistencies. Opt for vegetables and vegetables raw is an excellent idea. Tomatoes, peppers, carrots, courgettes, aubergines, radishes, you name it. Not all of them lend themselves to being eaten raw (and not everyone loves them), so you can grill them or boil them quickly, to prevent them from losing their crunchiness. Alternatively, try the technique of marinating, cutting them into cubes and seasoning them with oil, salt and lemon.

3. Aromas

Pasta should not only be cold, but also fresh! To this end, the taste of us comes to our aid herbs. Some of the best: mint, basil, oregano, verbena, fennel, tarragon, thyme, marjoram. Finally, the taste ofextra virgin olive oil raw it should never be missing.

Now that you know how to treat the ingredients to make one perfect cold pasta salad, you can have fun with pairings and the flavors you prefer! Preferably use vegetables Seasonal, but try to play with summer fruit for a more original result.

We are waiting for you at La Scuola di La Cucina Italiana courses to discover many other tips. Below, some ideas to copy from ours cold pasta recipes.