Tag Archives: salad

Melon and ham starter… to say goodbye to the summer!

Recipe 41: And here we are again, the autumn is approaching and i have just realized in my blog was missing a massive italian classic: the lovely taste of melon and ham together! I have to say thanks to Waitrose for this, because today they had the most amazing and smelly melons in display and i couldn’t resist…so i thought about this recipe.

Ingredient: as you probably can already imagine you will just need a good melon and some Parma ham. I have also added some black pitted olives (that i think goes really well with it) and some salad.

Clean the melon from the skin and the pulp, cut it in slices and then in pieces. Cover them with parma ham, a salad leave and add a pitted black olive. Buon appetito!

Because the recipe it’s to easy i will also share with you the secret to choose a perfect melon: to be good and juicy, you need to be able to smell the sweet odor from the top or the bottom of the fruit. Basically you need to really smell them one by one until you find the stronger sweet smell! That will be yours!

PS. Mamy oggi proprio sul classicissimo. Sono andata al supermercato e per la prima volta ho sentito un forte odore di melone. Qui e’ rarissimo, visto che la frutta non ha sapore! Insomma non potevo non concedermi un ultimo saluto all’estate con melone e prosciutto! Poi con le olive nere per me e’ ancora meglio!

Advertisements

Italian chicken salad!

Recipe 43: Here in UK the chicken salad is prepared in a different way and it’s also a very typical dish. It’s called Chicken Ceasar salad and it’s made with salad, chicken, Parmesan and croutons. I have to admit that i really like this version too, but everyone needs to know that in Italy it doesn’t exist!

The chicken salad we do it’s made of : chicken (i use normally one breast for 2 people), any type of salad, 3 spoons of mayonnaise, and some cheese and 1 carrot if you like it.

Boil a chicken breast in hot water until well cooked. In the meantime wash cut place some salad in a big bowl. Then pass the chicken in cold water and start to cut it in little pieces. I suggest you to do it directly with your hands, so will be easier to have long vertical pieces.Add the chicken to the salad and then add also some little cheese cubes. I used Emmenthal but you can choose the one you prefer. Finally you can also add some carrots cut in “Julienne”style, also called “matchstick”.

At this point I’m normally very generous and i add 3 spoons of mayonnaise, salt and a bit of balsamic vinegar because i like it a lot, but you can also add just some olive oil and even a bit of lemon if you like… there are so many different versions.

For tomorrow in the office, this will be perfect! Buon appetito!

PS. Ciao mamy, dopo tutte queste mangiate estive, tento di tornare sulla giusta rottae percio’ ho pensato all’insalata di pollo. Ok, non e’ proprio il massimo della dieta, visto che c’e’ la maionese, ma io usato quella light e poi se si mangia solo questo….

Insalata di riso – Rice salad

Recipe 57: I’m in holiday in these days so it’s very difficult to update the blog and not just for the  internet connection, hard to find or very slow, but especially because I was and I’m still with very good chefs. I tried to cook a bit, but amazed by my mum dishes and my friends capabilities, I couldn’t bother to cook some of my recipes.

In Spain the only one I tried was the Insalata di riso or Rice salad, fresh, easy, and perfect to use all the food left in the fridge. The only thing that really matter is the time of cooking of the rice. If you are good with that, the dish will be a success.

Ingredients: rice,  pitted olives (green or black it’s the same), cherry tomatoes, Frankfurt or ham, emmethal, eggs, mais, pies, cappers, or whatever else you like.

For this recipe I have asked to everyone the secret they use to cook the rice and there are 2000 different theories. I tried one, but I wasn’t happy neither with that, so I will give you my mum’s solution:

Put some water to boil with salt and then add around 50 gr of rice per person.  Let the rice cook but try it often, I wouldn’t leave it there for more than 10 minutes. You need to drain it when “al dente”. That’s really important. So if on the bag it says 15 minutes, try it at 10 and remember that it will finish to cook a bit outside too. If instead the rice is already perfect, pass it under cold water to stop the cooking process.

In the meantime, boil also some egg, cut some emmenthal cheese, ham or Frankfurt, olives, cappers, peppers or cherry tomatoes if you want, mais and if you can, boil also some pies. I love them in this salad.

When the rice is ready and all these ingredients are cut in pieces, add some oil to the rice and all the ingredients, mixing very well. My mum doesn’t use to add anything else to it, maybe just a bit of salt and pepper, but all the ingredients will give the taste to the rice.

Serve in a plate and Buon appetito!

PS. Mamy con la cottura del riso sono una vera tragedia…mi viene sempre extra cotto! Argh! ho provato anche con un misurino di riso e 3 di acqua e nulla, alla fine era un pappone. La prossima volta mi ci metto proprio con attenzione, e vediamo se al prossimo pic nic saro’ piu’ fortunata! Meglio i risotti del riso semplice! uffa!

Another italian classic: ham, figs and Caprese salad (-39weeks)

Recipe 81: Big announcement this weekend. The figs are arrived in the supermarket! OK these are not the best figs ever, very sweet and soft, but they are good enough to have another classic italian dish for a light lunch or starter.

Ingredients: you will just need 4-5 figs, some Parma ham, 1 mozzarella, 4-5 tomatoes, 1 avocado or only some basil leaves, salt and olive oil.

For the Prosciutto e Fichi, just peal the figs and cut them in half. Put the ham on a plate with them and that’s all.

To make the dish a bit more complete, just add the Caprese salad: cut the mozzarella in slices, then wash the tomatoes and cut them in slices too and serve in a plate placing them alternately. Then if you want, you can just add between the slices some basil leaves as we do in Italy, but otherwise you can also peal an avocado and add some slices of this too. With some olive oil, salt and pepper the dish will be ready!

Enjoy and have a nice weekend!

PS. Mamy lo scorso fine settimana non ho potuto resistere a prosciutto e fichi! quando ho visto i fichi al supermercato per quanto piccolini non ho potuto fare a meno di prenderli. E con un po’ di prosciutto crudo ed una caprese, mi sono fatta proprio un bel pranzetti all’italiana!