Tuna, beans and onion is a classic Italian salad. Quick to prepare, it is very tasty and also easy to carry, making it a perfect lunch for work or during a trip to the beach or in the countryside. In my version, I have used the most soft and tasty portion of the tuna itself: the belly. Being a quick recipe to put in your bag or backpack, I used tuna belly preserved in olive oil, which can be easily found at the supermarket, along with canned beans. To dress the salad, I prepared a sauce made with parsley, inspired by the Italian “salsa verde” (green sauce), with the addition of wasabi to give a new and zesty touch.
Next we have a common passion that ties Italy with the United States: shrimp! Big or small, we love them too, and like to cook and eat them in every way. My mind goes back in time and I become nostalgic…along the Tuscan seashore, grilled shrimp and a glass of Pinot Grigio…too bad both summer and Italy, for now, are far away…sigh! Today we’re preparing a linguine recipe with shrimps and a little secret ingredient that will make it creamy and tasty, but at the same time light. Cream, milk and flour banished, we will prepare a simple and revisited bisque with shrimp shells. Yes, I know, many of you just throw them out, but I assure you that from these “scraps” you will be able to extract a unique flavor that will make your dish simply delicious!
There are days in which I just don’t feel like turning on the stove, does it happen to you too? If that’s the case, then here is a tasty, low-calorie, and super fast recipe (can’t get any better than that). I really enjoy tartare: classic tartare is made with beef, but if you don’t feel like meat you can prepare it with tuna or, as in the recipe I’ll show you, salmon! A healthy meal helps keep you in shape and in a good mood, but to be even safer, use first quality salmon which has just been defrosted. In Italy it is customary to accompany salmon and all river fish with mushrooms. I wanted to try something along the same lines and chose champignon mushrooms, seasoned with olive oil and left to marinate with the fish. Result? Excellent! Celery provides a crunchy note that will render it an even more delicious dish. To get the best results, cut the vegetables into very thin slices and season the tartare 5 minutes before serving.
The fresh tomato pulp is ideal for dressing pasta, entrees and bruschettas. Its fast and taste summer. You can prepare it a day or two before, in order to speed up the preparation of the main course. I also use it on bruschettas, with olives, capers and some finely chopped fresh onion.
Roasted cherry tomatoes in olive oil are both excellent for pasta, risotto, salads, and also to eat during an aperitif, with olives, cured meats, and cheese. They can be flavored with many herbs and scents: here, I have prepared some with fresh oregano and some others with garlic, capers, and parsley. Try to make them; the taste of these roasted tomatoes after a few weeks stored in the dark is so yummy!
Today I’d like to propose a family dessert. A crunchy lemon flavored semifreddo prepared by my mother, who in turn received the recipe from a dear friend (thanks Anna for having started all of this!). I enjoy these stories because at each step something is modified, and in the end, the recipe takes on a life of its own. You can serve it as a “tile” directly from the loaf pan, or measure doses with an ice cream spoon, adding additional crumbled meringues at the end.
Meringues are the foundation of many desserts (at my house in Bologna, we call them “spumini”). They are excellent when crumbled for stuffing ice cream cakes or whole, used as a decoration. They are also delicious eaten alone, perhaps covered with melted chocolate or flavored with coffee. They are simple to prepare, but you must arm yourself with patience and be sure to perform some fundamental steps: let’s see the recipe together!