Saturday, July 06, 2013

Pizza with Zucchini and Yello Pepper

Grilled vegetables and Italian pizza: a delicious combination in summer time. The vegetables that I prefer the most for pizza are zucchini and peppers, in this case I used a green zucchini and a yellow pepper. Very good on pizza are also the grilled aubergines and the grilled carrots.

INGREDIENTS (for 1 pizza):
80-100 ml or 1/3 cup of tomatoes sauce
1 Yellow Pepper
1 Zucchini
100 g or 3,5 oz of mozzarella cheese


COOKING TIME: 20-30 minutes


Prepare and stand the dough for pizza as show here. Prepare the tomatoes sauce with a little bit of salt, oregano and the extra virgin olive oil. Cut the mozzarella cheese in small cubes. Spread the tomatoes sauce

and add the small cubes of mozzarella. 

Bake the pizza at 250 C or 482 F for 15 minutes. In the mean time wash the pepper and the zucchini and cut them. Cut the pepper in long stripes and the zucchini in thin slices. Then grilled the vegetables.

After 15 minutes, remove the pizza from the oven and place on it the grilled pepper and zucchini.

Sprinkle with oregano and put again the pizza in the oven and continue the cooking for other 10-15 minutes Serve hot.


Friday, July 05, 2013

Omelet with Zucchini, Salami and Fontina Cheese

Here the preparation of omelet with zucchini made in a different way from the classical one where you mix everything before and then cook. In this case I first cooked the zucchini then I add the beaten eggs and in the top I put pieces of Bergamasco salami and Fontina cheese. In this way you can appreciate and taste every ingredient that you use. What I like more is when the pieces of cheese are not completely melted and this you can decide at the end of the cooking, but if you want the cheese completely melt you can cover the omelet with a lid for few minutes.

INGREDIENTS (for 4 people):

5 Zucchini

4-5 eggs

5 slices of Bergamasco salami

80 g of Fontina cheese
Black pepper
3 Tablespoons of extra virgin olive oil


COOKING TIME: 20-30 minutes

WINE: Chardonnay Doc (White Wine)

Wash the zucchini and cut them in thin slices. Preheat the extra virgin olive oil in a large pan add the zucchini and let them cook for about 15 minutes stirring time by time.

While the zucchini are cooking, prepare the eggs, the bergamasco salami and the Fontina cheese.

In a bowl place the eggs, sprinkle with salt and black pepper and beat them.

Cut the Bergamasco salami in slices and then in pieces and cut also the Fontina cheese in cubes. When the zucchini are ready, pour on them the beaten eggs in order to cover all the zucchini,

and then add the Bergamasco salami and the Fontina cheese.

Let the omelet cooked for about 15 minutes, during the cooking make small holes in the middle of the omelet in order to let the eggs to cook completely.

If necessary at the end of the cooking cover with a lid for few minutes in order to melt completely the cheese. Serve it hot.


Thursday, July 04, 2013

Spelt Salad with Basil Pesto and Cherry Tomatoes

A fresh Italian salad for the hot summer, you need only few ingredients: spelt, basil pesto and fresh cherry tomatoes. The preparation of this Italian salad is easy and fast and you can also prepare it in advice and keep in the fridge. You can prepare it in the morning for the dinner or the night before for the next lunch, in this way the salad it will result more tasty and all the flavors will be good mixed.

INGREDIENTS ( for 4 people):
320 g of Spelt
3 Tablespoons of Basil Pesto
12-15 Fresh Cherry Tomatoes


COOKING TIME: 20 minutes

WINE: Sangiovese (Red Wine)

Boil the spelt for about 20 minutes in salted water.


Drain the spelt and let it cool down. If you want to eat it immediately you can put it in the fridge so it will cool down faster. In the mean time wash the cherry tomatoes and cut them in slice, keep one or two tomatoes  entire to use on the top of the salad. When the spelt is cold add the basil pesto


and the slice of the cherry tomatoes, mix all together. Serve cold with an entire cherry tomatoes on the top.