Tag: cherry tomatoes

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Pasta salad with sun-dried tomatoes

Hola people! Today a simply receipe useful for these last hot days (here summer is crazy..hot and raining!!!)

Here the receipe:

 

Pasta salad with sun-dried tomatoes
 
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Pasta salad with sun-dried tomatoes, with a strong Mediterranean flavor
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of pasta like penne or fusilli
  • 3-4- anchovies
  • sun-dried tomatoes to taste
  • some kind of black olive baked
  • salt to taste
  • extra virgin olive oil to taste
  • salt to taste
Preparazione
  1. In a bowl combine the olives, anchovies and chopped sun-dried tomatoes.
  2. People have dried tomatoes in oil, drain a little oil and place them in the bowl of preserves, but those people have dry ones, cook them for few minutes in boiling water.
  3. Cook pasta al in salted water.
  4. Drain, add it to the mixture, season with a little 'raw oil and sprinkle with parsley.

 

Pasta salad with sun-dried tomatoes Pasta salad with sun-dried tomatoes Pasta salad with sun-dried tomatoes

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Pesto of Trapani

Hello! Today pesto recipe! We wanted it!. today I have started production, both of the Genoese that the Sicilian, but this time of Trapani. There is also the generic Sicilian pesto recipe that has ricotta, but this time I opted for the one of Trapani, here’s the recipe, Pesto of Trapani, a sicilian sauce:

Pesto of Trapani
 
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Pesto of Trapani, pesto recipe to prepare with ingredients typical of the Sicilian province of Trapani. Great for pasta
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 100 g basil leaves about
  • 400 g cherry tomatoes
  • coarse salt to taste
  • 40 g of cheese
  • 40 g of grated cheese
  • 40 g almonds
  • Approximately 100 ml of oil
Preparazione
  1. Carefully wash the basil leaves
  2. Wash the tomatoes and cut them in half
  3. Put in a blender with the remaining ingredients, begin to whisk slowly add the oil to form a paste.

 

Pesto of Trapani photo 3 Pesto of Trapani photo 2 Pesto of Trapani, a sicilian sauce

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Pasta with salmon cherry tomatoes and zucchini

That silence on the blog … I feel abandoned!

We see that spring has arrived! Well then I color a bit my dishes.

This recipe has not only a beautiful color, it has also a great nutritional level and above all tasty.

Voila, salmon pasta with cherry tomatoes and zucchini, the happiness of my husband:

Pasta with salmon cherry tomatoes and zucchini
 
Stampa
Preparazione
Cottura
Tempo totale
 
Pasta with salmon cherry tomatoes and zucchini, with a great nutritional level and above all tasty
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 150 g salmon fillet filleted
  • 10 cherry tomatoes
  • 1 small zucchini
  • 1 clove of garlic
  • 250 g of pasta
  • parsley to taste
  • extra virgin olive oil to taste
  • salt to taste
Preparazione
  1. Cut the zucchini into small cubes
  2. Cut tomatoes in half
  3. In a wok fry the garlic with a little oil.
  4. Cook for 5 minutes the zucchini and cherry tomatoes
  5. Cut the salmon into chunks, add them to the vegetables and cook for another 10 minutes.
  6. Meanwhile, cook pasta and after drained, toss them in the wok with the sauce of fish.

 

Pasta with salmon cherry tomatoes and zucchini Pasta with salmon cherry tomatoes and zucchini photo 3 Pasta with salmon cherry tomatoes and zucchini photo 2

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Cold barley to the smell of the sea

Cold barley to the smell of the sea

In summer there’s  more place for salads.
Also leads you to make healthy recipes, because the cereal, as you know, are a great substitute of meat.

This recipe came from a tip, cold barley to the smell of the sea.

There was talk of cold salads, or summer in short and advised me this delicacies:

Cold barley to the smell of the sea
 
Stampa
Preparazione
Cottura
Tempo totale
 
Cold barley to the smell of the sea, refreshing, light and sapore di mare, cold barley
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g Pearl barley
  • 10 cherry tomatoes
  • a dozen shrimp
  • enough black olives
  • 125 g jar of pesto genovese
  • 200 g squid
  • salt to taste
  • evo oil as required
Preparazione
  1. Soak the barley any hour (on some bottles there is written that does not require soaking, but an hour never hurts)
  2. Let it cook in salted water for 45 minutes.
  3. Meanwhile Cook in salty water also squids and prawns for about twenty minutes.
  4. Cut olives and cherry tomatoes, put them in a bowl, sprinkle with salt and drizzle with a little oil.
  5. Drain the barley and add to the tomatoes and season with pesto.
  6. Add the squid and shrimp. Mix well and refrigerate.
  7. Serve nice cool with a drizzle of raw oil.
  8. Stir from time to time because barley dry and tends to stick a little.
Note
I thought I'd combine these ingredients without adding more because with too you overdo it!

Cold barley to the smell of the sea image 1 Cold barley to the smell of the sea image 2 Cold barley to the smell of the sea image 3 Cold barley to the smell of the sea image 4