This sexy Italian classic is always impressive but so quick and easy to throw together, especially if you clean the clams in advance. It’s best in summer but delicious at any time of year. The Italians do love an aubergine, and this classic dish layering aubergine slices with cheesy béchamel and herb-packed tomato sauce makes the most of this versatile vegetable. This vegetarian-friendly version of lasagne translates simply as ‘aubergines’. Make them as part of an elaborate antipasti, or as a snack to accompany an aperitivo. These crisp-coated, gooey-centred little labours of love were practically invented to be eaten with a beer and company. You know the saying: when life gives you le…ftover risotto, make arancini. Pancetta, watercress and mozzarella arancini They’re brilliant for handing round to guests while the barbecue sizzles away… or for serving as a relaxed dinner party starter. Take these delicious crostini, whose zingy flavours and contrasting textures are best demolished alfresco with friends, accompanied by a light beer, or a glass (or two) of prosecco.Ĭalabrian chef Francesco Mazzei’s addictive vegetarian nibbles marry aubergines and herbs with a chilli-spiced red-pepper jam. When it comes to eating, Italians don’t stand on ceremony: rustic, flavourful, shareable dishes are the order of the day. White bean crostini with anchovy and lemon salsa Use the best olive oil and balsamic vinegar you can to enhance all the flavours. This recipe ups the indulgence by swapping mozzarella for creamy burrata, roasting the tomatoes for added oomph, and garnishing with toasted pine nuts. Mozzarella, tomatoes and basil is the holy trinity of Italian summer salads. One won’t be enough…īurrata with sticky roasted tomatoes, pine nuts and basil These individual pizzas have a spelt base and a moreish, creamy, bitter-sweet topping of radicchio, grapes, ricotta and mozzarella. We couldn’t round up the all-time greatest Italian summertime dishes without including pizza – a slice of pizza is the quintessential late-night Italian snack on long summer evenings. Grape, balsamic and radicchio spelt pizzas The dough is enriched with mashed potatoes, then studded with seasonal tomatoes – try sourcing as many different colours as you can to give this summer centrepiece extra wow factor. This summer stunner is an authentic Puglian family recipe, and it makes a lovely starter served with Italian deli snacks such as olives or marinated artichokes. Paired with herbs and anchovies, they make a fantastic antipasto. Angela Hartnett chargrills these late-summer romano peppers to emphasise their natural sweetness. The Italians are masters at throwing together sensational dishes from very few ingredients – and choosing those ingredients when they’re at their seasonal peak for maximum flavour. Peppers with roasted garlic, anchovies and basil Serve with melted butter and a generous grating of parmesan, head alfresco to eat them, then close your eyes and imagine you’re in Italy. These featherlight gnudi are one of those summer dishes you’d eat on holiday at a family-run trattoria and remember as a highlight of your trip. Any dish that comes with a cocktail on the side is buonissimo in our book… Make like a Venetian and incorporate an aperitivo (a sort of happy-hour drinks and nibbles) into your day in the form of these snackable, crisp-fried squid rings accompanied by a refreshing, invigorating Aperol spritz.
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