Il Menu
Our “al fresco” menu is inspired by thoughts of summer in Italy and the sun-soaked cuisine of the season. Our light, summer luncheon menu is elegant yet easy to prepare. We selected recipes that can be assembled in advance and are full of the flavors of summer: ripe tomatoes with rich balsamic vinegar; pasta salad with fresh peppers and mozzarella; savory zucchini with fresh herbs; triple-decked sandwiches filled with Mediterranean flavors; and fresh fruits of the season. Buon appetito!
Antipasti
Ripe Tomatoes with Aceto Balsamico dressing and Parmigiano cheese
4 large ripe tomatoes on the vine
½ cup extra virgin olive oil
1 tablespoon Academia Barilla Condimento Balsamico
2 teaspoons mustard
To taste salt
To taste black pepper, freshly ground
1 hard boiled egg
½ cup Parmigiano Reggiano cheese, shaved
4 leaves fresh basil, chopped
BLANCH tomatoes in boiling water. Shock them in ice and water.
Peel and cut into wedges.
PREPARE the dressing by pureeing the hard egg yolk with balsamic, mustard, salt and pepper. Add the oil and chopped white eggs
SEASON the tomatoes with the dressing; garnish with shaved Parmigiano cheese and fresh basil.
Primo Piatto
Farfalle Salad with Roasted Peppers and Fresh Mozzarella Cheese
1 medium red onion
¼ cup extra virgin olive oil.jpg)
to taste sea salt
2 red bell pepper
2 yellow bell peppers
1 green bell pepper
1 pound mozzarella cheese, cut into cubes
To taste freshly ground black pepper
2 tablespoons salted capers
1 fillet anchovy, cut into small pieces
10 leaves fresh basil, chopped
1 cup green olives, pitted
1 box (16 ounces) BARILLA Farfalle
BRING a large pot of water to a boil.
CUT the onion julienne. Heat 1 tablespoon olive oil in a skillet, add onion and sauté for five minutes. Season with salt and set aside.
ROAST the peppers on the stovetop over an open flame. When the skin is completely burned place in a zip lock bag to cool down. Peel and cut in thin slices.
MARINATE the peppers with olive oil, onion, mozzarella cheese salt, black pepper, capers, anchovy, basil and olives for one hour.
COOK pasta in salted water, one minute less than the recommended cooking time. Drain and place pasta on a large baking sheet pan, drizzle with a small amount of olive oil to prevent sticking and let pasta cool down.
COMBINE pasta with the marinated peppers mixture. Store in refrigerator and serve cold.
Secondi
Tramezzini .jpg)
(Small Sandwiches)
First tramezzino:
9 slices white sandwich bread, sliced
5 ounces Prosciutto di Parma, sliced paper thin
8 tablespoons mayonnaise
12 leaves arugula salad
2 fresh, ripe tomatoes on the vine
Second tramezzino:
9 slices white sandwich bread, sliced
1 can tuna in oil
2 hard boiled eggs
3 small pickles
8 tablespoons mayonnaise
BUILD tramezzini with three layers of bread and two layers of filling. Insert two toothpicks on top of each sandwich to keep them together.
CUT and discard the outer part of the bread
CUT the sandwiches in half to shape in triangles
Contorno.jpg)
Sautéed Zucchini with Garlic and Marjoram
1-½ pounds small zucchini
To taste sea salt
2 tablespoons extra virgin olive oil
2 cloves garlic, pressed gently
1 tablespoon fresh marjoram, chopped
To taste black pepper, freshly ground
CUT zucchini into round, medium thick slices. Season with salt; let it drain in a colander for one hour.
SAUTE oil and garlic for two minutes.
ADD the zucchini and cook on medium heat until completely cooked through. Sprinkle with black pepper.
STIR in chopped marjoram.
Fresh Fruit with Yogurt and Sanded Nuts
1/2 cup sugar
1/3 cup water
1 peach
1 pear
1 cup grapes
1 kiwi
1 cup strawberries
1/2 cup blueberries
1 banana
1/2 juice of fresh lemon
4 tablespoons sugar
2 cups plain yogurt
To taste honey
1/2 cup hazelnuts, peeled
1/2 cup almonds, peeled
1/2 cup plain pistachios, shelled
To garnish mint leaves
COMBINE the water and sugar in a medium saucepan and bring to a boil.
ADD the nuts and stir continuously until the water is completely evaporated and the nuts are coated with the sugar.
PLACE the nuts flat on a tray to cool down.
CUT the fruit into cubes; season with sugar and lemon.
SERVE fruit topped with yogurt and nuts. Drizzle with honey and garnish with mint
