Author: paolo

Cucumbers gazpacho with rolled bacon croutons

A typical spanish recipe, gazpacho, literally, “mix, melting”, you can find it on all over the world tables. The famous cold soup, made with raw vegetables, is offered in many different flavors and colors. Having some nice cucumbers to prepare, we used for our recipe. Served with small tapas, it is the right proposal for a summery dinner, light, fresh and so delicious.

Cold cream of zucchini soup

The desire for a short holiday with friends finds satisfaction in fresh and tasty food. The vegetable soups are ideal for a funny lunch with friends, or for a picnic (to be stored in the icebox). Soups are great to be tasted cold, especially if made the day before. Here a cold, easy and tasty creamy zucchini soup. Cold cream of zucchini soup (serves 4) 1.32 pound (600 gr.) zucchini 1 potato about 10.5 ounces (300 gr.) 1 shallot 4 cups ( 800 ml.) veggie broth ¼ cup (50 ml.) white wine ½ cup (115 ml.) heavy cream 5 twigs fresh oregano Wash, trim zucchini, wash, peel potato and dice vegetables. Peel and finely chop shallot. In large saucepan, let it burnish with oil and wine and cook gently for about 5 minutes. Add the vegetables, cook for 5 minutes, stirring frequently. Salt, add the fresh oregano leaves, washed and chopped (setting aside a few to garnish), pour the broth and bring to boil. Lower the heat and simmer gently, stirring occasionally, for about 30 …

Iced Cantaloup soufflé

I love soufflé, especially the chocolate one, but considering the season, we have thought to prepare a summer fruit taste. Easy to prepare, it is an alternative to the usual ice cream, iced soufflé is the dessert to taste the delicate flavor of the fruit during the hot summer evenings. Iced Cantaloup soufflé (serves 5 – Crème caramel moulds: Width 2.55 inches (6.5 cm.) – Height 2.16 inches ( 5.5 cm.) ½ Cantaloup melon (4 slices) ¾ cup (150 gr.) granulated sugar 2 egg whites 1 cup (200 ml.) heavy cream 3 tablespoons lemon juice Prepare the molds. Cut 5 strips of baking paper about 3.9 inches (10 cm.) in height, fold the stripes in half widthwise. Wrap 5 crème caramel molds with each strip to tower the edges about 0.6 inches (1.5 cm.) – 0.78 inches (2 cm.) and tie with kitchen string avoiding to open for the preparation?weight.?Cut the Cantaloup, remove seeds and obtein 4 slices from one half. Remove the peel, cut the pulp into pieces, add generous ½ cup (100 gr.) …

Smoked swordfish with mango and zucchini carpaccio

It is a habit saying that opposites attract ……… It does not not always happen in common life. It ‘s easier to happen in the kitchen. Different tastes, if properly combined, create harmony and balance, as smoked fish goes well with sweet fruit, in a vibrant colors and flavors dish. Smoked swordfish with mango and zucchini carpaccio (serves 4) 14.1 ounces (400 gr.) thin slices smoked sword fish 2 ripened mangoes 3 medium size zucchini 1 sprig of fresh mint olive oil 1 lime juice salt, if necessary Wash the mint leaves, dry them with paper towel and chop with fingertips. In a small bowl, collect 6 tablespoons of olive oil, mint and set aside. Wash, trim zucchini and peel mangoes. With a mandolin or potato peeler, shave fruit and vegetable into ribbons and divide onto plates together with slices of smoked sword fish. In a small bowl, wisk together the aromatic mint oil and the lime juice. Dress with the seasoning (add salt if necessary) and serve immediately.

Meat kebabs with nectarines

Meat kebabs: a good idea to consider lunch as a moment of joy and a great occasion to share with friends. Nectarines gold and zucchini deep green bring the sun in every dish, even in the easier to prepare. Meat kebabs with nectarines (serves 4) ½ kg. lean pork 4 small nectarines 2 small zucchini 1 carrot ½ stick di celery ½ onion 1 ½ cup (300 ml.) white wine 1 pinch of salt olive oil coarse salt herb chives to garnish Peel the onion and chop it finely. Trim the celery, the carrot and dice them. Cut the meet into regular pieces. In a bowl, collect the vegetables and the meat, add the wine, a pinch of salt, and marinade about 4 hours. Drain the chunks of meat from the marinade. Grease a pan with 4 tablespoons of oil and let the meat burnish about 5 minutes over medium heat. Wash the nectarines and without peeling, cut them into pieces. Wash and trim the zucchini, cutting into rounds. On 8 wooden skewers, arrange the …

Nectarines salad with legumes and Parma ham

The holiday desire sounds fitness and getting fresh. Without sacrificing taste and flavor, fruits and vegetables help us: their combination of freshness and lightness are the correct compromise. Colors and good smells in a light mix for summer. Nectarines salad with legumes and Parma ham (serves 4) 3 nectarines (peaches) 5.6 ounces (160 gr.) green beans 5.6 ounces (160 gr.) taccole (snow peas- white) 8.46 ounces (240 gr.) Parma ham, cut in thin slices 1 teaspoon poppy seeds 1 lemon juice olive oil salt some leaves of fresh baby spinach Wash, trim the legumes and cook in boiling salted water about 10 minutes. Then, drain them and place in a bowl with ice cold water. Wash the spinach leaves and set aside. Wash the nectarines and without peeling them, cut in thin wedges. In a small bowl whisk together olive oil with lemon juice and salt. Arrange on the plates the dried green beans and taccole (snow peas), the necatarines wedges and spinach leaves. Drizzle with the vinaigrette, sprinkle with poppy seeds, add Parma ham …

Blackberries yogurt ice cream

Finally after pressing requests, Aria has prepared the ice cream. Not too fat, because of fruit…… a soft flavour which takes you to the real taste, the one prepared by master ice cream men, where their ability, special and secret recipe and ingredients made the difference…… as in this occasion. Blackberries yogurt ice cream (serves 4 – Molds: Width 2.16 inches (5.5 cm.) – Height 3.14 inches (8 cm.) 2.64 ounces (75 gr.) blackberries ¾ generous cup (200 gr.) plain Greek yogurt ½ cup (100 ml.) heavy cream 1 tablespoon honey Wash quickly blackberries and dry them with a paper towel. With a fork, mash some of them and cut the remaining ones in half and set aside. In a large bowl, mix together the yogurt and honey until well combined. Place heavy cream in freezer for some minutes, then whip with electric whisks. Gently add whipped cream and blackberries to yogurt mixture. Pour it in 4 popsicles moulds, tapping down a few times to allow yogurt mixture to fully settle into mould. Deep inside …

Prawns whip with avocado mousse

This post is dedicated to our friend Alberto, traveler and sailor. Caribbean blue sea has inspired this recipe. We try to imagine the sunset, moored in the harbor while enjoying this exotic prawns whip with avocado mousse ………. at least, dreaming doesn’t cost anything. Prawns whip with avocado mousse (serves 4) 7.054 ounces (200 gr.) shelled prawns 2.46 ounces (70 gr.) fresh semi-salted soft cheese 2 ripened avocados 2 egg whites salt olive oil 1 lemon juice The waffles ¾ cup (100 gr.) spelt flour 3.7 tablespoons (55 ml.) water 2 tablespoons olive oil 1 pinch of salt 1 teaspoon mixed grains pepper, roughly chopped (black, white, green and pink grains pepper) Prepare the waffles. Heat the oven to 350°F (180°). In a bowl, mix the sifted flour with water, oil chopped pepper grains and a pinch of salt. Dump the mixture on a slightly floured surface and knead about some minutes. With a handle roll out the dough, cut in stripes about 0.393 inches in width and twist on themselves. Bake about 15 minutes, …

Tartare di verdura con carpaccio di filetto

We spent the morning between the deckchair to tan,and the edge of the pool for a refreshing plunge. At lunchtime we really need a light meal. Fresh and colorful ingredients are the elements for a simple lunch in July. Protected from the sun, under the portico, we enjoy the carpaccio, where the silence is broken only by the thrill of the cicadas.   Vegetables tartare with beef carpaccio (serves 4) 7.054 ounces (200 gr.) beef carpaccio, cut in thin strips 4 small carrots 4 small zucchini 20 cherry tomatoes 8 radishes 20 cauliflower buds 2 thin asparagus bunches Vinaigrette 1 lemon juice 1 teaspoon mustard sauce 2 teaspoon Worcerstershire sauce olive oil salt Wash and trim all the vegetables. Cut the radiches in tiny rings and dice other vegetables, starting with cherry tomatoes, to leave them to drain their water, remove the seeds, and keep only the asparagus tips. Place the vegetables tartare and the carpaccio in the dishes. In a mixing bowl, whisk together all the vinaigrette ingredients and season. Serve immediately.