This is one of my absolute favorite summer meals. Fresh vegetables grilled and served with fresh mozzarella and tuna!
You can use whatever vegetables you enjoy! I used peppers, carrots, zucchini, onions, and tomatoes. Slice in thin slices and brush each slice with a little olive oil and salt and pepper. Grill until it is soft and has nice markings. Serve on a bed of lettuce with the fresh mozzarella and tuna in the center. I also added some sun dried tomatoes and artichoke hearts! Drizzle with a little more oil and serve with some crusty bread.
You can also drizzle a little balsamic vinegar over the whole bunch at the end. It’s good hot or cold, and if you have left over’s, use them on sandwiches, or cut up in a pasta or green salad.
My friend, Francesca, cook extraordinario, made this dish for dinner one night. She served it as a side dish, but it could be an appetizer, first course, or used on veggie sandwiches. The possibilities are unlimited! It’s a great summer dish because it can be served hot or cold, and you can make it ahead of time. In fact, it’s better that way because the flavors get a chance to meld together!
You will need:
Extra Virgin Olive Oil
Crushed red pepper flakesSlice the eggplant from the top to the bottom in about ¼ in thick pieces.I used a stove top grill, but you can use charcoal, gas, or George Foreman. I didn’t peel the eggplant, but I think the skins are too tough in the USA, so you probably should peel it. Lay the slices on the grill and let them get some beautiful grill marks on them.Chop the garlic and parsley finely. Use as much as you would like for the amount of eggplant that you are making. For 4 people you will need one large or two small/medium eggplants. Put the garlic and fresh parsley into about 1/3 cup of oil and salt to taste. Add some red pepper flakes according to your liking. Put a layer of the eggplant in a dish and drizzle with oil. Add another layer of eggplant, more oil, and continue layering until you have used it all. Set aside or in the refrigerator to marinate. You can turn the eggplant in the marinate to fully coat it. At the end, I added some diced sundried tomatoes to add a bit of color. Drizzle balsamic vinegar over the eggplant when it is served. It’s good with or without the vinegar. Enjoy!
Traditional Tiramisu is made with eggs, and since I am allergic, I can’t eat it. Always enterprising, I found this recipe from my favorite Italian TV host, Benedetta Parodi. I watch her almost every day! This recipe is excellent! I had to make some conversions to the measurements, so when you make it, you might have to “play” with it a little. I love the coffee flavor, but am thinking of mixing it up a bit and instead of coffee trying strawberries, bananas, or whatever fruits are in season for the layering.
3 ounces of coffee (espresso) (Let it cool before using in the recipe)
8 ounces of Greek yogurt
15 ounces of Ricotta
Ladyfingers-in Italy I use Savoiardi, but you might not find them in the USA
½ cup powdered sugar
This couldn’t be any easier! Mix the espresso with a little bit of cinnamon, to taste. Combine the yogurt, ricotta, and powdered sugar to make a cream. Put a layer of ladyfingers on the bottom of a glass pan (I used 8 x 8); pour half of the coffee over the ladyfingers so that they soak it up.
Put half of the cream mixture over the ladyfingers. Add another layer of ladyfingers and soak with the remaining coffee. Another layer of cream and then sprinkle with the cocoa. Cover with plastic wrap and refrigerate. Exquisite!
I tell all my friends about how much I love Italian tuna. The canned tuna is packed in olive oil and is simply delicious! It is hard to find in the States, depending on where you live, but if you can find it, try it! It is moist and flavorful and just can’t be beat in a salad or this tasty dish.
Peas (frozen or fresh work best, but you can use canned)
½ cup of white wine
Tuna in olive oil
Grated pecorino (can use parmesan)
Cook the pasta according to the package directions. Sauté the onion in olive oil and add the peas with a little salt (if you are using canned peas, add at the very end). Add the white wine and cut the tomatoes n half and add to the sauce. When the tomatoes are a little soft, add the tuna. When the pasta is done, mix it into the sauce and add the grated cheese. Save a little cheese to sprinkle over the top. Quick, easy and yummy!