LOBSTER SPAGHETTI

LOBSTER SPAGHETTI 

Spaghetti with lobster in addition to being a tasty dish and very tasty, represent a range of impressive, elegant and sophisticated. However, the preparation is very simple. 

Ingredients: 

-2 Lobsters 500 g; 
-1 Shallot; 
-1 Clove of garlic; 
-oil Ages; 
-prezzemolo; 
1 liter of tomato sauce; 
-1 / 2 cup white wine; 
-400 Gr spaghetti; 
-Salt and pepper. 

preparation 

Let's start by mincing the shallot and causing wilt in the oil with the garlic. 
Divide the lobsters in half in the longitudinal direction with the aid of a shears. Furthermore break the claws with a meat tenderizer, so as to spill the meat contained therein. 
Add the shallots to the pan, making them jump. deglaze with white wine and cook over high heat for a few minutes. 
Add the tomato puree, add salt and cook over low heat, stirring occasionally. 
Meanwhile Boil the spaghetti in salted water. coock to be firm to the bite 'al dente' and put in the pan for mixing lobsters. Jump(mix) to flavor the pasta, add some pepper and serve on a platter. at the end garnish with chopped parsley. 

Serves: 4 people; 
Difficulty: medium; 
Cooking time: 30 minutes; 
Total preparation time: 50 minutes

Farro salad with sliced ​​tomatoes

Farro salad with sliced ​​tomatoes 

If you want to make a fresh dish for the table during a summer lunch, opt for this farro salad enriched with sliced ​​tomatoes. It is a simple recipe to make and is usually enjoyed by all. 

Ingredients for 4 people: 

- 300 g of spelled 
- 4 large tomatoes 
- A few leaves of basil 
- A bunch of chives 
- Extra virgin olive oil 
- salt 
- pepper 


Thoroughly wash the tomatoes and, after dividing in half with a sharp knife, cut into slices not too thin. Salt them lightly and leave it at least for about ten minutes inside a colander or, alternatively, over a grid. In this way lose much of the vegetation water contained in the pulp. 

When you buy tomatoes to prepare this dish, choose those that have completely red but still firm flesh. 

Fill a pot with cold water and put it on the stove over high heat. When just begins to boil, add salt and pour in the farro previously washed. 

After about twenty or twenty-five minutes it will be cooked to perfection. Drain and quick wash with the tap water. 

Put the boiled farro in a bowl, add the sliced ​​tomatoes and chopped chives with a knife. Salad seasoned with a pinch of salt, freshly ground pepper and a few tablespoons of good quality oil. Mix everything and remember to decorate the plate with a few leaves of fresh basil before bringing it to the table.

Bruschetta with pesto and basil

Bruschetta with pesto and basil 

Bruschetta with pesto and basil is a very simple recipe that anyone can achieve, even those who are not good in the kitchen. Since there is nothing to cook, it is a summer dish that can be served cold or at room temperature as an appetizer or as a main dish. It is also suitable for vegans and vegetarians. 

Ingredients for four people: 

- 4 slices of whole grain bread 

- A clove of garlic 

- A handful of fresh basil and a handful of cherry tomatoes (or cherry) 

- For the pesto: 

- 40 grams of basil 

- 40 grams of pine nuts 

- 15 grams of parmesan cheese 

- 15 grams of pecorino cheese 

- Extra virgin olive oil 

The first thing is to prepare pesto. Simply wash and dry the leaves, then blend them together with pine nuts and cheese until you get a thick cream and keep it in a jar covered with half an inch of oil. Take the slices of bread and grill ten minutes to each part, until they become amber or, depending on the tastes, golden and crispy: this operation can be performed with the aid of a grid, or of a pan to be used as plate . Rub each slice with a clove of garlic, then spread the pesto on; decorated with a few leaves of basil to taste and, if desired, even with a couple of cherry tomatoes. Ultimate all dressed with a drizzle of extra virgin olive oil and a pinch of salt.

''Granita Siciliana'' - Orange

''Granita Siciliana'' - Orange 

Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily. It is consumed after a meal and at breakfast, along with a traditional brioche that has little to do with the croissant that is consumed in other regions of the country.

Ingredients: 
400 g of oranges 
200 g of sugar 
a lemon 

First take the oranges and peel them to live thus eliminating all the white part of  bitter taste. Cut only the orange part of the peel, into strips and wash well in water. Put the granulated sugar in a saucepan, add the strips and dilute the whole with a glass of water. Stir with a wooden spoon and put the pan on the stove over low heat. Cook the mixture for about half an hour, stirring frequently. 
As soon as the mixture has completely cooled, strain it through a sieve and put the syrup in a bowl. Add the orange juice, the lemon and add a glass of water. After stirring, pour in a container made of plastic for food and put it in the freezer for three hours. Every thirty or forty minutes, resume the pan and break the ice that forms on the surface, stirring well with a fork to prevent the formation of a single block of ice. 
At this point there will remain nothing more than to serve up your tasty orange granita.

PASTA WITH PIECES OF FRESH TUNA, TOMATO AND MINT

PASTA WITH PIECES OF FRESH TUNA, TOMATO AND MINT 

ingredients for 4 people: 

- 200 grams of tuna (fresh or canned)
- 400 grams of tomatoes
- 400 grams of pasta
- 100 grams of pitted black olives
- 2 cloves of garlic 
- 1 onion 
- 4-5 tablespoons of olive oil
- salt
- chili
- fresh mint leaves 

Take the tomatoes and cut them into small pieces. Then, pour the olive oil in a frying pan, and when it is hot, let fry garlic and onion. When they are golden colour, add the tomatoes cut in earlier and cook over low heat for a few minutes. Next, add the tuna, olives and a pinch of pepper. Season with salt and let it cook for about a quarter of an hour. 
Bake the pasta and when it is cooked 'al dente', sauté in a pan with the sauce. Before serving, sprinkle the dough with a few leaves of fresh mint.

ITALIAN BRUSCHETTA

ITALIAN BRUSCHETTA

The Italian bruschetta is perfect to serve either as an appetizer or as tasty appetizer for happy hour. They are made with slices of toasted homemade bread on the hot plate seasoned with a drizzle of extra virgin olive oil and then sprinkled with a lot of fresh diced, seeded tomatoes . to add flavor to this simple but tasty preparation, can be flavored with some fresh chopped basil with your hands. 
This kind of toasted rustic bread is more suitable to realize, and it's made ​​with durum wheat flour because it has a stronger taste than the common bread. 
There are those who also adds some black olives, pitted and cut into slices that will not only add flavor, but they contribute to give to preparation a much better looking and more inviting aspect.
In general,  everyone likes bruschetta and it is always advisable to prepare at least one pair for each diner present. 
The contrast between the crispy toasted bread and the softer texture of the tomato, this dish makes it interesting to the palate. And it's better if served freshly prepared but after some time it will start to become less attractive. 

You can prepare the bruschetta for an Italian-style buffet or simply to make the meranda to your older children.

Dishes for children

Dishes for children 

Cannot make your kids eat vegetables? Try to create them authentic and colorful dishes such as these smiling potato and chicken breast. Kids will be fascinated and will be convinced that eating vegetables is like a fun game. 

Ingredients: 
- 50 g of peas 
- Two sprigs of cauliflower 
- A dozen baby carrots 
- 100 g of potatoes 
- 60 g of boiled chicken breast 
- Extra virgin olive oil 
- Salt 
- One egg 
- Bread crumbs 
First, carefully wash all the vegetables you have on hand and boil them separately in lightly salted water. 
Put the potatoes and the chicken meat in a blender and blend together until you get a puree. Pour it into a bowl, add a pinch of salt, one egg and 30 grams of bread crumbs. Mix everything well with your hands and then create a burger with a round shape. Pass it quickly in the bread crumbs and cook in the oven or in a frying pan for about ten minutes. 
Arrange the vegetables previously boiled in the pot and flavor them with a drizzle of olive oil. Place the burger on the plate above the bed of vegetables and create a smiley face employing carrots and peas to form the eyes, nose and mouth. 
At this point it remains nothing more than serve your face surrounded by colorful vegetables.