Jun

2

Quick Summer Meals, Italian style

June 2, 2008 |


Summer season is getting closer, actually it’s already here in Italy and cooking becomes more difficult with warm weather. I’m always searching for quick and refreshing meals to prepare so thought I’d collect some traditional Italian dishes that we all eat in Italy during summer season for you as well as some others that are typical in my family but always and truly Italian. I’m sure that some of you already know them or already tried them, maybe prepared in slightly different way

I hope you liked them. Here’s the collection:

1. Cantaloupe with ham: I think that “prosciutto crudo e melone” is one of the most classic Italian dishes ever. You can find it everywhere during summer time, the only difference is the presentation that varies from restaurant to restaurant. It is served as an appetizer but also as a main dish if you want to eat light. You may think of an unusual combination of ingredients, the salty and delicate flavor of prosciutto crudo and the sweetness of cantaloupe. My husband who is an American thought so at first but then he learned to appreciated it and eats it often now. The most famous brands of prosciutto are Prosciutto di San Daniele and Prosciutto di Parma, I hope you can easily find one of them. It would be better if it isn’t pre-sliced. The ham has to be sliced really thin and best cut at the moment of purchase. The end of the prosciutto crudo is usually the sweeter and softer part while the first cuts at the beginning are saltier so if you have a choice be aware of this.

2. La Caprese: If “prosciutto e melone” is the most common and appreciated dish during the Italian summer, caprese is the second. This dish is really easy and quick to prepare you only have to alternate slices of mozzarella with slices of tomatoes and season all with extra virgin olive oil a dust of origano and it’s ready. Make sure to use Italian mozzarella and choose the ripest tomatoes you can find better if matured on the plant.

3. Tuna and Bean Salad: I love this salad is so tasty especially if I’m lucky enough to find red onions from Tropea (which is not that easy up North). I use Fagioli bianchi di Spagna, Italian Butter Beans, tuna fish in extra virgin olive oil and extra virgin olive oil. Green onions or fresh onions are perfect for this dish don’t use red onions if not fresh they’ll be too strong.

4. Stuffed Tomatoes with Tuna fish Sauce: this is an appetizer often served in our house. You can mix the sauce ahead of time and refrigerate it for 2-3 days so if you have unexpected guests this appetizer can be ready in few minutes. I prefer to use cold tomatoes but not everybody likes cold vegetables even if during the summer.

5. Pinzimonio: a flavorful extra virgin olive oil from Puglia (Apulia) mixed with red wine vinegar and salt is the ideal combination to exalt fresh and crunchy vegetables. If you don’t like vinegar that much substitute it with fresh lemon juice. Choose seasonal vegetables like celery, carrots, bell peppers, fennels cut them in stripes serve. You can lay them in a big serving dish or in singular small plates, the oil mixture should be divided in small bowls for each diners.

6. Bresaola with Arugula: Bresaola della Valtellina is cured beef, seasoned with salt and spices. In Italy we eat it sliced really thin and use it in many different preparations. It is often laid on a serving plate and the easiest recipe is to season it with a little bit of extra virgin olive oil and a dash of freshly grounded pepper. Bresaola has a very distinctive flavor due to the spices so the usage of other two strong ingredients like aged Parmesan cheese and arugula with its pungent peppery flavor create a perfect balanced dish.
If you want to know more about Bresaola check the Consortium that protects the origins of the product, promotes its image defending it from all the falsifications.

7. Frittata is also a quick and very satisfying. I normally don’t like to eat eggs that much but I love them combined with vegetables. During the summer I serve frittata at at room temperature cut in wedges. My favorite ones are: Frittata with Zucchini and Frittata with Green Onions.

The next recipes are a little bit longer to prepare, but than you can keep them in the refrigerator and have a lunch or dinner always ready. If you’re tired and don’t want to cook or if you have unexpected guests these are the perfect dishes.

8. Rice salad: there are many versions of this “insalata di riso”. I’ve published the one that I prefer the most but you can use your fantasy and add your favorite ingredients. Lately I’ve made some variations on this recipe. I substituted the Vialone nano rice with whole parboiled rice, fresh Pecorino cheese and added grated zucchini, carrots and cubed tomatoes to the usual recipe to give a fresher touch. You can also add boiled eggs if you like. It can also be completely vegetarian by removing ham and tuna fish.

9. Cold Pasta with Tomato Sauce: This is one of my favorite summer pasta recipes and you’ll understand it right away when you prepare it. This flavorful tomatoes sauce is not cooked so the ingredients you choose are very important for the final result. Be sure to use ripe tomatoes otherwise the sauce won’t come out good. I wrote in my recipes to use plum tomatoes but you can also use different kinds except cherry tomatoes. Make the sauce ahead of time and then add it to warm pasta and serve.

We have many other dishes we prepare during the summer but if I continue I’ll never finish this post. I promise I’ll write an other one with different new ideas. In the mean time I got hungry and I decided to cook one of the dishes that I’ve suggested you, guess which one?


Comments

2 Comments so far

  1. Debbie Feldman on July 24, 2008 8:22 am

    So glad you are back! I’ve missed your weekly recipes. Hope your little boy is doing well. Brenda keeps me in touch. I’m sure you are very busy!!
    Take care-
    Debbie

  2. admin on August 13, 2008 3:09 pm

    Hi Debbie, everything is fine. My boy is doing great, thanks. I hope all is well with you.

    take care,
    Patty

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