Tag: summer

The 10 best summer pasta recipes – Italian Cuisine

For the recipes d 'summer the keywords are freshness and simplicity. So take care of pasta, combined with delicious and light vegetables and ingredients: it is quick to prepare and will satisfy the palates during the evenings by the sea with friends or lunches in the city. Discover the 10 best summer recipes of pasta chosen for you by salepepe.it. They require little time in front of the stove and allow you not to give up pasta even on the hottest days.

There short pasta must be combined with seasonal vegetables and Mediterranean aromas, as for i paccheri with confit tomatoes, a colorful, fresh and inviting first course, dusted with frisella barley crumbs rubbed with garlic (paccheri are a type of Campania pasta, in the form of giant macaroni).

The spaghetti instead they are perfect with rustic and simple condiments as in the recipe of spicy pasta with crumbs: chopped olives and capers, coarsely grated bread is added and browned in oil in a pan.

As a fresher dish than a crudaiola sauce tagliatelle with zucchini and lemon? Sprinkled with parmesan flakes, strips of basil and freshly ground pepper are even more appetizing.

It takes just a few precautions to make a pasta dish a refined first course. It is the case of the fresh tuna fusilli with crumbled taralli: the fish should be lightly browned in a wok or non-stick pan together with oil and ginger, and then seasoned with lemon zest and mint leaves.

Another dish that tastes of the sea? The mezzemaniche and scorpion fish: the redfish is a versatile fish that lends itself perfectly to the preparation of sauces and sauces; the mezzemaniche, then, "capture" the sauce inside them allowing you to enjoy it to the fullest.

Pesto is one of the typical summer seasonings. It can be prepared in many different versions: we propose the conchigliette with pesto of celery and nuts, enriched with flakes of pecorino flower. Preparing this special pesto is very easy: once the heart is removed from the celery, you have to blend it in a blender with grated Parmesan, peeled garlic, parsley, salt, black pepper, peeled walnut kernels and oil, until you obtain a smooth cream.

Among the ten recipes of pasta chosen for you you will surely find the one that suits your occasion. And, one leads to another, we are sure you will try them all.

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Burrata, the queen of summer: enjoy it in these recipes! – Italian Cuisine

Burrata is irresistible, especially when you want to fight the heat at the table. Here are so many ideas to serve it in first and starters

Creamy and fresh, the burrata she is the undisputed queen of summer. With its versatility it is truly an ingredient that cannot be missed in the refrigerator in the summer.
This typical Apulian cuisine product can really give that extra touch to delicious first courses and more. Taste it in these delicious recipes.

What is the difference between mozzarella and burrata?

Be careful not to mess with the mozzarella and burrata: first, the first has Campania origins, while the second is from Puglia. And then, the first is a fresh spun paste cheese, made from cow's milk curd; while in the second, the spun dough is only the casing, which hides a creamy heart, the stracciatella, mixed with cream.

Spaghetti with burrata, pesto and cherry tomatoes

The tricolor in our dishes it cannot be an optional. And, then, here's this recipe to recreate it. While boiling the spaghetti, bake the halved cherry tomatoes for 30 minutes at 180 °. Meanwhile, make a pesto, blending some basil leaves, together with pine nuts, oil, salt and pepper. Finally, drain the spaghetti and season with the tomatoes, basil pesto and flaky burrata.

Black rice, burrata and friggitelli

The delicate flavor of burrata cream goes perfectly with the slightly spicy flavor of the friggitelli. Join them in this first course really amazing. While toasting the black rice in a casserole, wetting it with vegetable broth, stew the friggitelli in a pan, already cleaned of the seeds. Once the rice is cooked, stir in the burrata and a teaspoon of vinegar. Finally, serve seasoned with friggitelli and burrata flakes.

Orecchiette with burrata and friarielli

With the orecchiette let's put the burrata back in its original context, namely Puglia. Also in this case, separate the cooking of the ingredients: start frying the friarielli in the pan, previously cleaned of the seeds. Then, boil the orecchiette and in the meantime, separate the stringy wrapper of the burrata from the stracciatella: the first blend it for the sauce, to which you will add a little stracciatella, to make it more creamy. Finally, serve the orecchiette, laying the friarielli on top and seasoning with the burrata sauce. To lick your chops.

Bruschetta with vignarola and burrata

There Bruschetta is another of the cult summer dishes: this is topped with some vignarola, a typical Lazio side dish, based on artichokes, peas and broad beans and burrata, of course. Everything is in preparing the vignarola: boil the beans and peas, then cook them in the pan, perfuming them at the end with mint and basil. Finally, toast the bread, sprinkle it with a little oil and garnish it with the vignarola and a burrata fiocco. Great idea for a quick aperitif.

Veal with tuna sauce, the second simplest and tastiest summer! – Italian Cuisine

Although most people could remember a dish of French cuisine, the vitel tonné it is actually a great classic of the Piedmontese culinary tradition. Its origins date back to the 1700s, when the "tonnè" was misleading: no trace of tuna, in fact, in what was the first version of this recipe. tonne, from the French Tanne, meant indeed tanned and indicated a poor dish, prepared exclusively with the remains of veal. Only in the following years did the recipe turn into tuna as one of its ingredients.

The secret of a perfect vitello tonnato

The recipe is simple, we'll see it soon, but its result is not always up to expectations. What really determines the success of a dish that looks so easy to cook? Of course, the tenderness of veal. The slices of rump must remain soft, so be careful to buy quality meat and to its cooking, which should not be excessive with the risk that the slices become dark and stringy.

Symbol dish of the 80s!

We are used to remembering it as one of the symbolic dishes of the 1980s cuisine, along with the prawn cocktail, Russian salad and voil au vent. But the vitello tonnato has been able to maintain a leading role in the Italian culinary tradition and remains to this day one of the most popular summer recipes. Proposed as an appetizer or a second course, accompanied by a fresh tomato salad, it is able to satisfy everyone, even the youngest, thanks to its delicious tuna sauce that excites the palates. And when the veal slices are finished, the “scarpetta” is given with fragrant bread so that not even a little sauce remains in the dish!

How to prepare the veal recipe with tuna sauce

People: 4
Difficulty: easy
Preparation time: 35 minutes
Cooking time: 25 minutes

Ingredients

700 g top of veal
150 g tuna in oil
100 g mayonnaise
10 g desalted capers
10 g anchovies in oil
parsley

How to make veal with tuna sauce

Bring the water to the boil in a saucepan. Add the meat and lower the temperature.

Simmer for about 25 minutes (the meat at the heart should reach 64 ° C.). Once ready, drain and let cool. Separately in a bowl, blend the capers with anchovies and tuna in oil. Once the cream is ready, add the mayonnaise.

Cut the meat into slices and serve with the sauce.

Decorate with a few parsley leaves and serve.