Summer and heat are coming: what to eat for lunch or dinner? Everyone would like light dishes but at the same time tasty to “gratify” themselves a little after the efforts of a year but without getting too heavy. Here are ten tips from the “Day” for as many recipes to put on the table to fight the heat. Tasty and colorful, with limited use of the stove.
The rice salad which is the summer dish par excellence and can be eaten at home with family, friends, but also in the office or as a single dish for a picnic. Fresh and light, it can be customized according to your taste with different ingredients, as long as they are all rigorously cut into very small cubes.
How to prepare it: we recommend boiling Arborio rice. For the dressing, peas, diced cooked ham, red and yellow peppers, pickled gherkins, pitted black olives, tuna and wurster cannot be missing. It can be prepared in advance and stored in the fridge.
White, but not only. A variation of the rice salad is definitely the Venere rice recipe with shrimps and zucchini. This exotic wholemeal variety of rice is perfect for making a first course with a delicious taste. The ideal condiment are prawns flavored with lemon, pepper and tabasco and sautéed zucchini.
How to prepare it: the courgettes are grated, sautéed with a clove of garlic (which is then eliminated) in a pan. Then sauté the prawns in a hot pan for a couple of minutes, blending with the lemon juice, salt and pepper.
Mix and mix the rice with the other ingredients and serve in this way: take a serving dish and place a round pastry ring in the center, fill it with plenty of Venere rice, mash with the back of a spoon to compact the rice and the rest of the ingredients. .
The Greek salad (or Hariatiki) is a typical single dish of Hellenic cuisine that is often also offered on our tables in the summer months. It can be served as an appetizer, side dish or if you want to stay light even as a single dish.
How to prepare it: the traditional recipe includes ripe tomatoes, red onion in not too thin layers, Greek black olives, crispy cucumbers cut into cubes, feta and extra virgin olive oil, as a condiment. If you also want a sprinkling of pepper or oregano. Someone also adds red peppers cut into strips. Arrange everything in a salad bowl. You can cut the feta into cubes or place it whole on top of the vegetables.
The salmon and avocado tartare can be considered as an appetizer, main course or, portioned into small glasses, as finger food for an evening with friends. Main ingredient is fresh salmon ready to be eaten raw. Remember to remove any remaining thorns, then cut it into cubes.
How to prepare them: finely chop a spring onion and chives, mix the salmon with extra virgin olive oil, juice of half a lemon, salt, pepper, mix gently with a spoon and cover with a sheet of cling film Let it flavor for 10 minutes. Meanwhile, clean a ripe avocado, remove the peel and cut the pulp into cubes. Season with oil, lime juice, salt and pepper and mix. Arrange a 10 cm pastry cutter on a serving dish: place the avocado on the bottom and press lightly with a spoon to compact it, then add the salmon and repeat the operation. Remove the pastry rings and serve the tartare.
Fresh fruit skewers are ideal to end a meal or to serve as an aperitif with friends. You can choose the fruit you prefer. We recommend peaches, bananas, pineapples, kiwis, grapes and strawberries. The strawberries should be cut in half, the bananas in rounds, while the peaches and pineapples in cubes, quite thin. Instead, leave the grapes whole.
How to prepare them: squeeze the lemon juice into a bowl and add the sugar, mix well until it dissolves. Pour the juice over the fruit and mix gently: in this way the fruit will not become dark. Then compose the skewers by arranging the fruit according to your taste and piercing the ingredients with wooden sticks: transfer them to a baking sheet covered with parchment paper and, if you want, sprinkle them with brown sugar or honey. Heat them for 5 minutes in the oven at 120 degrees and serve. To give an aromatic touch to your fruit skewers, add a few mint leaves. You can accompany the fruit skewers with yogurt or a chocolate sauce.
The courgette is the “queen” of the garden in the summer months and therefore can be missing on the tables. Versatile and suitable for cooking in many ways. We offer you the zucchini rolls.
How to prepare them: First cut the courgettes into thin slices and grill for a few minutes. Add the salt so the courgette does not stick to the plate. Let them cool for a few minutes and spread the cream cheese of your choice and a slice of speck over the length of the courgette slice. Roll up the courgette, stop it with a toothpick.
Baked zucchini and ricotta meatballs, on the other hand, are a light and tasty alternative to the classic meatballs. A few ingredients and a few minutes are enough for the preparation and cooking in the oven: zucchini, good fresh ricotta, grated Parmesan cheese and breadcrumbs.
How to prepare them: cut the courgettes into small cubes, cook them with a drizzle of olive oil for about fifteen minutes, add salt and pepper according to your tastes. When they are warm, put them in a bowl and mix with ricotta, egg and grated cheese. Add just enough breadcrumbs for a soft mixture and form the meatballs with slightly moistened hands, immediately pass them in the breadcrumbs and arrange them on an oven tray, sprinkle with a drizzle of oil, then bake at 180 ° for 20 minutes, five minutes before take out the grill to make the surface colored and crisp.
For pasta lovers, even in summer we recommend Spaghetti all’ischitana, a typical dish of Campania cuisine. The dressing brings together ingredients with strong flavors, such as anchovies and aubergines and others from the sweeter, raisins and dried fruit. If you don’t have time to clean salted anchovies you can use those in oil, adding salt (if you think it necessary) or a few drops of anchovy sauce.
How to prepare them: for the sauce, start with the anchovies that you will melt in a pan with oil and garlic, add the diced aubergine, chopped almonds and chillies, cook for 15 minutes. Blanch very ripe cherry tomatoes, remove the skin, cut them into cubes and add them to the sauce. Stir and cook for 10 minutes. Finally add the raisins soaked in warm water and the chopped olives. Meanwhile, cook the pasta in boiling salted water and sauté it in the sauce, adding two tablespoons of grated Parmesan cheese and a few tablespoons of pasta cooking water at the end.
Chicken with lemon is a cold and light second course: a recipe that can be prepared in a few minutes and which often also meets the taste of children.
How to prepare it: cut the chicken breasts first into slices and then into strips. Grate the zest of half a lemon over the chicken and squeeze the juice over the chicken. Close in a tapper and leave to rest for about an hour in the refrigerator. Add two generous tablespoons of flour or breadcrumbs. Mix well so that the chicken is all floured. In a non-stick pan pour a little oil and let it heat up well. Add the chicken to the pan and let it go until a crust has formed. At the end of cooking, if you want, you can add some rocket. Let cool and serve.
Coffee mousse is a spoon dessert ideal as an after dinner. It should be prepared a few hours before, let it cool in the fridge and before bringing it to the table you can add the whipped cream that will make it creamy.
How to prepare it: paration, put the cornstarch in a bowl, add the milk and mix. Heat more milk in a saucepan. Add the instant coffee and stir until it melts. In another pan, mix the eggs with the sugar, add the starch dissolved in the milk and mix. Combine the milk with the coffee and put the pot on the flame over a low flame: stir until it just comes to a boil. Whip the cream, pour it into the coffee cream and blend. Prepare single portions in small glasses and refrigerate at least an hour. In addition to the whipped cream for the final decoration, you can also add a sprinkling of bitter cocoa or coffee beans.