Yet again, another super simple and fast recipe for a great summer treat. Add a refreshing salad on the side for a complete meal.
Ingredientsfor 4 eggs:
4 eggs
3 and 1/2 ounces of ricotta cheese
1 and 1/2-2 ounces of baby spinach leaves
nutmeg, salt and pepper to taste
a few pine nuts or raisins
What to do:
Hard boil the eggs (12-15 minutes), shell them, cut them in half longitudinally and remove the yolks.
Wash the spinach and sear them in boiling water, drain them well and mix in a blender with the ricotta, the yolks, the nutmeg, salt and pepper. Blend to obtain your preferred thickness and put the mix into the eggs whites. Garnish with nuts, like a couple of pine nuts or, in case of allergies, with raisins.
Here is the recipe for the zucchini ripieni my whole family loves. Also a great idea for a dish to bring to pot lucks! You will be invited again!
What is needed for 6 people:
6 medium zucchinis
7-8 ounces of ground veal, beef, or turkey
3,5 ounces of prosciutto cotto, baked ham, chopped
1 small yellow onion, chopped
1/2 clove of garlic, chopped
1 tbsp of chopped Italian parsley
bread crumbs
1 or 2 eggs depending on size
2/3 of a cup of tomato sauce
grated Parmesan cheese
extra virgin olive oil, best if first cold pressed
What to do:
Half the zucchinis along their longitude and extract the pulp with a tea-spoon, making sure not to break the shells and leaving 1/8 of an inch thickness.
Quickly parboil the emptied shell in salted boiling water, then drain them.
In a pan, brown the chopped parsley, onion and garlic with the raw, grated zucchinis’ filling.
Add the chopped meat and ham and cook for about 10 minutes.
Pour in a bowl and add some bread crumbs, the beaten egg/s and salt.
Knead all together to reach a soft mixture. If too dense, add a bit of milk.
Fill the zucchinis with the mixture and lay them on a baking tray greased with olive oil.
Spread the tomato sauce and sprinkle some Parmesan cheese over the zucchinis.
Put in a pre-heated oven for about 50-60 minutes, depending on the zucchinis’ size, at 350 degrees.
To know when to take the zucchinis out of the oven, insert a tooth pick into the mixture, if it comes out clean your meal is ready. Let it cool a bit and enjoy! Your kids will ask for more!
For added zest, substitute diced Tuscan or spicy salami (even more pizzazz!) to the baked ham.DELIZIOSO! Needless to say, this meal would be a winner on any table to celebrate the
Below is what is needed to make our original Tuscan panzanella and enjoy it this summer; a great idea as a side dish for the Fourth of July celebrations or any other summer gathering with family and friends. Also a great idea for an original summer salad to bring to pot lucks!
Ingredients:
bread (best if Ciabatta, Italian Rustic loaf or French Country bread, a few days old and hard), chopped, soaked and squeezed
ripe (not mushy) tomatoes, cut into bite size pieces (best if Pantano Romanesco salad tomatoes, Beefsteak or cherry tomatoes)
red onion (thinly sliced)
fresh basil (better if chopped by hand)
virgin olive oil (better if first cold pressed)
a drizzle of red wine vinegar, salt and pepper to your liking (you can substitute red wine vinegar with balsamic vinegar)
What to do:
In order not to discard old bread, chunks of it are soaked in water then squeezed and ripped into smaller morsels.
The wet bread is then put in a salad bowl and typically topped with chopped tomatoes, red onions and basil.
Everything gets mixed together and dressed with olive oil, some vinegar, salt and pepper. Any other fresh vegetable can be added to this delicious summer bread salad.
Panzanella is delicious at room temperature, even better if enjoyed after refrigerating it for a couple of hours. Your family and friends will love this refreshing and easy to make bread salad!
