“Panzanella” is an ancient Italian recipe; there are several versions, all with the feature of using recycled ingredients. It is a poor, simple, tasty, and easy to prepare peasant dish.
Ingredients: Stale bread - Tomatoes - Extra virgin olive oil - Fresh basil.
Procedure: Moisten the stale bread with water (It can also be moistened with water and vinegar). Add the chopped tomatoes, basil, salt, and dress with oil. Serve.
Chickpea, rocket, and walnut salad
A healthy, balanced, and cool dish. This salad is ideal for summer lunches and dinners; it can be served with a portion of vegetables and wholemeal bread.
Ingredients: Cooked chickpeas 200 g - Rocket 80 g - Walnuts - Parmesan flakes - Salt - Pepper - Extra virgin olive oil - Lemon juice or balsamic vinegar (optional).
Procedure: Pour the chickpeas into a bowl (canned chickpeas can also be used, which must be previously rinsed to remove excess salt). Add the rocket, chopped walnuts, and Parmesan flakes. Separately, prepare a dressing with oil, salt, pepper, and lemon juice or balsamic vinegar. Mix the ingredients and serve.
Cannellini beans hummus
This is an alternative version of the classic chickpea hummus. It is cool, easy, quick, and a good way to eat legumes even in the summer season. It’s an excellent starter, to be eaten with raw vegetables (carrots, celery, peppers) or toasted bread.
Ingredients: Cooked cannellini beans 230 g - Tahini (sesame paste) 30 g - Garlic 1 clove - Salt - Pepper - Paprika - Lemon juice - Extra virgin olive oil.
Procedure: Put the beans, tahini, garlic, oil, and lemon juice in a mixer. Blend everything until smooth. Add salt, pepper, and paprika. Serve.
Couscous with pesto and tuna
This colourful and tasty combination characterizes a summer dish that can be served warm or cold. To complete the meal, we recommend serving it with a portion of vegetables and a fresh seasonal fruit.
Ingredients: Couscous 150 g - Tuna fillets 1 jar - Genoese pesto to taste - Onion - Fresh tomatoes - Tomato sauce - Salt - Pepper - Fresh basil - Extra virgin olive oil.
Procedure: Cook the couscous, let it cool and add the chopped tuna, pesto, salt, pepper. Separately, prepare a tomato sauce with oil, onion, fresh tomatoes, tomato sauce, basil, and salt. In a serving dish, put the tomato sauce at the base and place the couscous on top. Serve.
This is a quick, easy, and inviting summer recipe. Best served as a side dish with slices of wholemeal bread.
Ingredients: Aubergines 4 - Cherry tomatoes 250 g - Garlic - Oregano - Basil - Parsley - Breadcrumbs - Salt - Pepper - Extra virgin olive oil.
Procedure: Wash and cut the aubergines in half lengthwise. Hollow them out, setting aside the pulp, and blanch in water for a few minutes. In a pan, cook the cherry tomatoes with oil, garlic, parsley, basil, salt, pepper, and the pulp cut into cubes. When cooked, add a few tablespoons of breadcrumbs. Fill the blanched aubergines with the stuffing and place them in a baking tray. Sprinkle with a drizzle of oil and oregano and bake at 200° for 15 minutes. Serve.
Vocabolario ARIANNARicette mediterranee